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Reg
 
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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.

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