Summary: Chef Deborah Schneider, author of ¡Baja! Cooking on the Edge, says that dried chiles need to be toasted before using them in recipes like her ancho chile salsa. (If you're cooking fresh peppers, check out this easy roasting method.)
Summary: Chef Deborah Schneider, author of ¡Baja! Cooking on the Edge, says that dried chiles need to be toasted before using them in recipes like her ancho chile salsa. (If you're cooking fresh peppers, check out this easy roasting method.)