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of el pato. if you know you know." a primer on fresh chiles in the mexican kitchen, simpler is better, because chiles are full of natural flavors. fresh chiles are best used for stuffing, pickling, fire-roasting, and making salsa verde, which is softened by tomatillos (fresh, roasted, or boiled), and
with large mexican populations, like los angeles, you'll also find markets that carry chilacas, which are a favorite for their stronger flavor, and chile de agua, the spiciest stuffing pepper used in oaxacan cuisines. chile jalapeno and chile serrano are ubiquitous, and the standard chiles for adding...
https://www.eater.com/21324179/how-to-cook-with-chiles-homemade-salsa-mexican-dishes