Heos app issues10/4/2023 They are done when the color lightens up in spots and they emit a spicy aroma. Place each chile near the edge of the comal-again, away from the hottest part of the pan-and turn constantly for 5 to 10 seconds, pressing any wrinkled or folded spots lightly so all parts of the chile skin come into contact with the pan. Peel the garlic cloves once cool enough to handle and set aside in a blender jar.ģ To toast the chiles, work with one at a time so they don't burn. Turn occasionally until soft and blackened in spots, 5 to 7 minutes. Alternately, keep the seeds in to make a very hot salsa.Ģ Heat the comal on low to medium-low and place the unpeeled garlic cloves near the edge of the pan, away from direct heat. If the chiles are too dry and brittle, warm them slightly on a gently heated comal, and then remove the seeds. 1 Snip off the stems of the chiles and shake out their seeds as best you can.
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