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  • From: Clansgian AT wmconnect.com
  • To: homestead AT lists.ibiblio.org
  • Subject: Re: [Homestead] Preserving Chiles
  • Date: Sun, 14 Sep 2008 22:41:43 EDT



> >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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