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["Robert Walton" <waltonrp AT gmail.com>]

Got it, thanks, wish we were a bit closer, I'd share.

Rob

On Sun, Sep 14, 2008 at 10:41 PM,  <Clansgian AT wmconnect.com> wrote:
>
>
>> >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!
> </HTML>
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