From: Chef Rick Bayless Frontera Grill and Topolobampo Chicago. Yield: 8 servings. 4 garlic cloves 2 guajillo or ancho chiles, stemmed, seeded, torn into large pieces 2 cups salted peanuts, skinless, roasted 5 canned chipotle chiles, removed from canning liquid as needed, salt ½ cup honey 8 5-oz. to 6-oz. Alaska salmon fillets for garnish, fresh cilantro roughly chopped For salsa: In dry skillet, roast garlic over medium heat, turning occasionally until soft and blackened in spots, about ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.