I picked these up from a Mexican grocery store and was hoping for some guidance. I normally use dried chilies but thought these looked interesting and could save me some time if I was lazy and wanted to make Mexican food.
Does anyone know what type of conversion to make when substituting this paste for dried chilies? I'm having a hard time finding information online.
by TOK31
4 Comments
Just feel it, man. Let the spirits of the ancients guide your hand.
I would simply taste a raw spoonful of each to gauge flavor. Then it’s just vibes when it comes to coming up with how much to put in the dishes. That’s what we call your sazón.
I would buy those over rehydrating and pureeing all day long and twice on Sunday. I’ll have to look for them.
Those can be the base of many South American marinades for chicken, pork, etc and will also be wonderful as additions in sauces.