About 64 - 68 dry chiles de arbol, between 3.5» to 4» long approx. 3 - 4 chiles moritas about 2» 3 ″ in size 1 cup sunflower, or corn oil 2 tablespoons toasted sesame seeds 2 tablespoons roasted salted peanuts 2 large garlic cloves (
I used Ajo Criollo, its mild and very aromatic) 1 — 1/2 teaspoon sea salt
Not exact matches
Typically they are
used as a thickener for sauces and, most famously, as the base of
ajo blanco.
Between June and September, I blew through a 750 ml bottle of the Spanish essential,
using it in the cold soups that make up my hot - weather meals — from Spanish classics like gazpacho,
ajo blanco, and salmorejo to new favorites like the green gazpacho and the asparagus vichyssoise in Ottolenghi's Plenty — as well as each and every vinaigrette.
I
use the same seasonings to marinate but I also put a bit of home made sofrito directly on the carne n let it marinate with the
ajo mix..
More recently,
Ajo - Franklin's group published a follow - up study led by UC Berkeley graduate student Nate Lindsey, «Fiber - Optic Network Observations of Earthquake Wavefields,» in Geophysical Research Letters (GRL), which demonstrates the viability of
using fiber - optic cables for earthquake detection.
In a pair of recently published papers, a team led by Berkeley Lab researcher Jonathan
Ajo - Franklin announced they had successfully combined a technology called «distributed acoustic sensing,» which measures seismic waves
using fiber - optic cables, with novel processing techniques to allow reliable seismic monitoring, achieving results comparable to what conventional seismometers can measure.
Ajo appears to have been established in 1948, and probably no one envisioned that it would be
used to measure ambient «global temperature» at tenths of a degree centigrade.