Originally posted by rouxdog
Reb, good method.
Our friend didn't say what type of peppers? Their uses vary. I prefer stock to water, like to simmer awhile. Releases flavor into the liquid which I blend with the chiles, enough for good consistency. Spices I like to use are garlic and onion powder, cumin, salt and Mexican oregano, maybe a touch of sugar. From memory thats about it.
I have used and have seen used these dried peppers:
- guajillo peppers
- chile negro chilies (aka dried pasilla peppers) - small, reddish-black and wrinkly
- Ancho chilies (aka dried poblano peppers)
- New Mexico and Anaheim chile pods
- Chili Cascabel Pods - small, round and dark
- chipotle peppers (are smoked jalapeños, dry or in adobo)
- chile de arbol peppers
and some other mixes. A combination of all/some of these using the preperation methods above lends the sauce a complex chile flavor, IMHO. Lastly, the chipotle flavor is agressive over other peppers because of it's smoked nature so take it easy at first. Just my $00.02 worth...
PS here's some decent chile information:http://www.geckogarys.com/aboutpeppers.htm