Re: [CH] Chile Sauce and growing Poblano questions

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Hey Chileheads,

The usual method of using dried chiles in the creation of a
sauce or a mole or as an addition to another dish
in my family was to soak the dried chile, either Ancho or Mulato etc..
until it was soft and at that point the pulp was either scraped off
of the skin or mashed off in a mortar and pestle. (A molcajete)
The skins discarded in either case.
This makes for a smooth sauce/mole.
Grinding dried peppers and then adding the liquid results in a
sauce/ mole with a slightly coarser texture.
Tastes about the same. The difference is purely a matter of
aesthetics.

Jose

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