Chipotle Chile Paste from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez
Salsa made with dried chiles, a powerful hellfire-and-damnation condiment, appears in different versions on many Veracruzan tables. As I point out elsewhere, Veracruzan morita-type chipotles sing w...
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Ingredients
- 2 teaspoons salt, or to taste
- 4 large garlic cloves
- 3 tablespoons olive oil, plus extra if needed
- 3 tablespoons vegetable oil
- 4 ounces dried (not canned) chipotle chiles, preferably morita-type (about 50 small or 30 large chiles; see page 48)
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