- Kitchen Knife Set
- Cutting Board
- Saucepan
- Baking Dish
- Measuring Cups and Spoons
- Mixing Bowls
- Garlic Press or Mincing Knife & Board
- Mandoline Slicer (optional)
- Spoonulas or Slotted Spoons
- Airtight Container
- Oil Dispenser (like a spray bottle)
2 tablespoons granulated sugar
3 3/4 cups water
1 tablespoon plus 1 1/4 teaspoons salt
24 large chiles moritas (dried bright red chipotle chiles, preferably soft; 3 ounces)
1 medium carrot, cut into 1/8-inch dice
6 tablespoons olive oil
1/2 teaspoon ground allspice
3 sprigs fresh thyme or 1/2 teaspoon dried, crumbled
3 sprigs fresh marjoram or 1/2 teaspoon dried, crumbled
2 Turkish bay leaves or 1 California
1/2 cup cider vinegar
2 tablespoons packed coarsely grated piloncillo (unrefined brown sugar; sometimes called panela) or packed dark brown sugar
4 teaspoons finely chopped garlic (3 to 4 cloves)
1 medium red onion, halved lengthwise, then thinly sliced crosswise
2 very ripe large plantains (skin should be predominantly black; 1 1/2 pounds total)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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