I followed the toasting of the ancho chilis meticulously after reading about several others' burned pepper experience. That being said, this recipe was a huge disappointment. I had to massage the recipe every step of the way to make it palatable. From altering the salt (needed more than recipe called for) to sweetening it due to the bitterness of the chilis. It was a lot of work and I ended up thankful for my chopped cilantro, green onions, sour cream, cheddar cheese. There was little smoky, savory flavor from the dried anchos and I bought them from a highly reputable spice company. No, this sauce was too much effort for the result.
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I followed the toasting of the ancho chilis meticulously after reading about several others'...