Spiced nuts with chilli & rosemary from Mexican Table: 100 Recipes, 12 Everyday Ingredients From the Heart of Mexico (page 161) by Thomasina Miers
- fennel seeds
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ancho chillies
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- Serves : 625g
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EYB Comments
The book's "Homemade three-chilli powder" called for in this recipe can be made in advance, or can substitute with chilli powder of your choice.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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