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[Clansgian AT wmconnect.com]

> >Do you cook the chiles or just blister them. Sounds like they would be
> pretty well cooked?
> 

No.  Put them on the grill hard and green.  Use the blushing ones, not the 
red ones.  Red ones make better dried chilies for chili sauce later.

That is, dry the red, fully ripe jalapenos whole.  In that state they will 
keep for years.  Later, split some of them and remove the seeds.  Boil them 
in a 
bit of water, remove the spent chilies, add some tumeric and cilantro and 
salt, and if you like, thicken with a little arrowroot powder.

This is the 'to-die-for' sauce for homemade tamales.

Extra jalapenos (which I don't have this year) is a great blessing.  Enjoy!   
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