John Thorne suggested that: «An ideal blend would start with a base of New Mexican chiles, mixed with some dark and wrinkled ancho chiles, (for their deep, earthy flavor), and one or two pasillas (for
their nuttier piquancy).
The subtle, creamy taste of celeriac — an earthy,
nutty relative of celery — married with the sweetness and
piquancy of the hazelnut dressing makes this a pretty special and unusual side dish.