I'm making Bon appetit's chipotle cranberry sauce (http://www.bonappetit.com...). I don't have dried chipotles where I am, but I have chipotles in adobo I guess I could rinse or dried pasilla-ancho chiles. Which is better for this recipe?
Books Editor and Stylist at Food52.
I think the chipotles in adobo is your best bet. Pasilla-ancho chiles won't bring as much as a smoky flavor to the sauce, and since the recipe calls for rehydrating the dried chipotles, the sauciness of the chipotles in adobo won't be a problem (in fact, adding a bit of the sauce might be delicious).
Nancy is a trusted home cook.
Agree - the smokiness is key here and - depending on labelling - there won't be much smoke it ancho pasilla.
If you have some smoked paprika around, you could add some of that to the mix.
Please enter a valid email address.
Well played. You deserve a cookie.
But you still have summer to look forward to
What the Food in ‘Twin Peaks’ Means to Kyle MacLachlan
What to Know About This Nationwide Hot Dog Recall
My Issue with Cooking Schools
The Origins of "à la Florentine"
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)