I'm new to making sauces from scratc with dried chillies, so I dont have a great frame of reference yet.
Going to make some birria, and just made a sauce from guajillo chilies with some roasted garlic, cumin, oregano, black pepper, salt and cider vinegar.
It tastes kind of bitter, or maybe "raw" is a better word.
I know I can adjust it now to fix, but I'm following a recipe, and I'm not sure if the bitterness is normal before the long braise.
Does fat really open it up, or should I adjust before cooking?
EDIT
Made another batch, and I did indeed over toast them. Here's a pic. Dont think I need to point out which is which. New sauce is just amazing.
by Artym_X
Dining and Cooking