Is there any way to tell the quality, i.e. flavor/heat of an ancho pepper before going to all the trouble of making mole sauce from scratch? My recipe takes a long time and I never know if it was worth it until I am finished and get to taste it. I don't want an easier or faster recipe, just how to judge an ancho. thanks, m
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.)