[Homestead] Preserving Chiles
waltonrp at gmail.com
Sun Sep 14 20:49:27 EDT 2008
Funny, I was just looking online at how to do Chipotles. I just picked
most of the red ones, so may give them a week or so and try a batch
like that. Sounds good.
I have one of those barrel type barbeques with a small barrel on one
side and larger on the other. I might be able to use that. I've got
Do you cook the chiles or just blister them. Sounds like they would be
pretty well cooked?
I also found a recipe for bread and butter jalapenos. Might try that, too.
Rob - Va
On Sun, Sep 14, 2008 at 8:39 PM, <Clansgian at wmconnect.com> wrote:
>> >Does anyone make a good chile sauce? I tried one a couple of years and
>> it was yuck!
> Extra jalapenos?? I urge you to become 'Maestro del Humo' (Master of the
> Smoke) and try some homemade Chipotle. Food of the gods, that stuff!
> Just as the Jalapenos begin to blush to that dark mahogany color before
> turning red (but sill mostly green), perpare a bed of hardwood coals and put on
> some hickory or maple chips (green, sappy) if you can't get mesquite in that
> condition (don't use dry chips). Put the whole peppers on the grill and cover
> them ... like a smoker only you need lots more heat. Turn the peppers once or
> twice until they blister and char all over. Let them cool and rub off the
> charred skin and remove the seeds (or not).
> Then you can freeze it or else add some vinegar and salt and can it.
> Warning!! There's no going back after this. </HTML>
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