I have a recipe that calls for whole dried chilies. Specifically, 4 Guajillo, 4 Ancho, and 2 Chiles de Arbol, which are roasted and ground into a powder.
I usually use the whole dried peppers, but I am out of them and need to make the recipe for an event. I do have freshly ground (from a vendor) versions of each of these peppers, but I am not sure about the proper conversions. Any suggestions on conversions? 4 Guajillo to tbsp or something like that?
Thank you.
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