Melissa wrote:

> I'm planning on making harissa using Paula Wolfert's recipe in
> Mediterranean Cooking (see below), and it calls for three kinds of
> dried chilies: anchos, New Mexican and guajillos. My grocery store,
> which serves a largely Mexican population, had anchos and guajillos, no
> problem, but I couldn't find "New Mexican" chilies. Is there another
> name for these? Should I just use more anchos or guajillos (which?).

You can leave out the New Mexicans and make up the difference with
either of the others, or both. It's a matter of taste. Personally,
I'd use equal amounts of anchos and guajillos.

--
Reg email: RegForte (at) (that free MS email service) (dot) com