Bifalgorithm post

Dried chiles are at the heart of so many salsas in Mexican cuisine, not just for dipping, but for stews and even moles. Welcome back to my mini salsa series. If you're dried chiles, snap and crumble easily, they're probably old and past their prime. This goes for ancho, guajillo, california, mulatto, chipotle, and morita peppers. Good dried chiles should feel flexible or leathery, not crispy. It means they still have flavor and oils to bring to your dishes. But chile de árbol, that one's different. It's naturally brittle and thin skinned. So if it snaps, that doesn't mean it's bad. Just check the color and the smell. If it's still bold and spicy, you're good to go. The best chiles bring flavor, not just heat, and it all starts with picking the right ones.

Dried chiles are at the heart of so many salsas in Mexican cuisine, not just for dipping, but for stews and even moles. Welcome back to my mini salsa series. I…