Chile de Árbol

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Made a delicious sauce with some new dried árbol peppers I got from Rancho Gordo. Toasted up cumin and coriander, about a half ounce of the peppers and a dozen garlic cloves, then ground it up and puréed it all together with ten pounds of fresh roasted tomatillos and a bit of salt. Turned out pretty good. Used it for chilaquiles this weekend, but it’s not yet a substitute for the green chile sauce.

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