Comment on You’re Doing Salsa Wrong

You’re Doing Salsa Wrong

At the excellent San Francisco restaurant Nopalito—and in his 2017 cookbook of the same name—chef Gonzalo Guzmán deploys chili peppers like a virtuoso. His birria de res is a case in point: beef short ribs are browned, steamed until tender in a paste of ancho peppers, and served with a salsa of árbol chilies.

 

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