Oh yeah you can absolutely use the already ground version. However, make sure that if it’s already opened, that it’s not more than a year old. Bottled spices , once opened , last from 6 months to a year before it starts to lose its flavor. Hope this helps 👍🏽
I haven't made it in a while so thanks for a refresher on the recipe. I grow all those chillies but haven't gotten around to drying any - they all end up in fermented hot sauce except a few I keep around for making a pot of regular chili. I think good dried ones have the perfect flavor for chili colorado though.
@@Sabrosollc 2 years ago I yielded about a dozen bottles... not enough! I let the last batch ferment until recently, it's blended up and ready for onions garlic spices etc. Should yield 36 or so. This year's batch is reaper, scotch bonnet, mirasol, chilaca, hatch, and of course a lonely jalapeno plant just because. I might consider commercial some day if I ever have the time and energy to put up with all the fun stuff that comes with selling food products, it would be a fun side gig. Will be going through your channel for lots of recipe ideas - the chili colorado turned out great of course!
This is perfect. I clicked thinking it was some ''state of Colorado based chili'', although I was making a chili using ancho and other Spanish/mexican dried chilis tonight, so was great that I got this recommendation
Chef 👩🍳 your the bomb 💣 that looks amazing I was just thinking that it would taste so good with rice 🍚 would that go good with egg noodles my head just going crazy thinking what I can pair it up with that looks so delicious I’m going to have to try this
I did strain (sorry I forgot to mention that) but I have a Vitamix blender now and it is so powerful that I no longer have to strain it. However, this Ninja blender did a thorough enough job that the skins not puréed was minimal. Thanks for watching 🙏🏾
I made this recipe. My wife mentioned it had a bit of a bitter taste? Any idea how I could get rid of that next time? Thanks! I just had the left overs for lunch :)
Hey Darrell, thanks for the feedback. There could be a couple things to remedy the bitter notes that naturally come from using dried chilies. 1) Make sure you remove all the seeds from the dried chilies. 2) Don’t use the water that the chilies were steeped in because they can cause bitterness as well (use fresh water when puréeing the chilies). 3) Add a tiny bit of sugar or even Mexican chocolate. Hope this helps and thanks for watching 🙏🏾
Dried Chilies have a deeper, rich flavor than fresh when reconstituted, as well as great color, which are essential for this dish! Thanks for watching!
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Yes you can. The different chilies add different flavor profiles but if you like just one particular chile that’s fine too. Just know that the color might not be the same as on this video. Buen Provecho 😊
Thanks for the feedback. Chili Colorado usually has a thinner consistency than your more heartier chili’s. It’s like a velvety sauce, which I love, but you can adjust it according to your tastes. Thanks for watching 🙏🏾
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