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[Leslie <cayadopi AT yahoo.com>]

OMG !!!   I think her mother might have been working at a Thai food resturant 
I went to one time.  I ordered mild for the soup, and after one spoonful, same
thing, almost fainted and was completely unable to eat anything.

I can't do the habaneros or scotch........ 


OK,,,, so I have picked the jalapenos at the fresh eating stage.... just dry 
them in the sun like tomatoes?
between screens?  It's that simple?  Cool.  Will do that with the ones picked 
today !


I made up a beef jerky marinade today, and will be marinading meat tomorrow.
I think I'll throw some of the jalapenos in and try smoking a few in there at 
the same time.

Hmm, will try that stuffed Jalapeno recipe also and see if that is a way to 
make some of them
disappear.......
 

I think they dry the peppers in the sun, just like tomatoes. I use a 
dehydrator. Definitely not on the bush. They are sort of leathery not 
crumbly when ready.

You will also see chilipequins spelled chilipetin, and many other ways. 
We have a "forest" of them in the understory of our dry creek. I pick 
them when they are red and put them in small jars covered in white 
vinegar and use the vinegar just like you would tobasco or "sport pepper 
sauce" (how it's sold around here--I've never known how the word sport 
works into it) such as on cooked greens or a dash to spice up a soup. I 
will cut 1-3 of them up (fresh) and add it to a dish. They are 10 on the 
Scoville scale (1-10) but I can handle them in a way I cannot handle 
habanero or scotch bonnets, also 10's.

A funny story: One time a friend's mother was visiting. Like me, she 
loved hot food and put her pequins up in vinegar (she reused a caper 
bottle). Her mother insisted on cooking an Italian dish for us. Little 
did we know she would mistake the pequins for capers!--after a while the 
red goes to brown, so they look more similar. We took one bite of the 
stuff and nearly fainted! She had dumped at least 50 of them into the 
pasta! Needless to say, it all went in the compost and we ordered a 
pizza. Ha!

--Sage

Leslie wrote:
> Geez, hot peppers don't make me feel cooler, my head sweats and I have to 
> put an ice cube in my mouth....
>  
> I haven't had too much of the NM dishes,,, the ones I have had I haven't 
> been too impressed with.  But that is 
> only 3 times somewhat local.  I've just been looking up recipes and cooking 
> up at home,,,, but I do wish I
> knew a native Mexican to watch cook a few things, that always seems to be 
> the best way to learn.
>  
> Chilipequin?  About 1/2" long, very tiny?
>  
> Ah,,,,,,,, ok, I have a ton of jalpenos, smoke them over the BBQ grill???  
> Similar to the description the other
> day?  OK, will give it a try and see what happens.
>  
> Hmmmm, dried jalapenos.......... ok, what's the "how to do" on that?  pick 
> green, or let them dry on the bush?
>  
>  
>  
> Yum! I prefer jalapenos smoked to fresh, and buy them dry as chipotles 
> to add to sauces. I also make sauces from dried chili anchos, which are 
> poblanos when fresh. I stuff jalapenos with cream cheese, batter them 
> with egg and flour, brown them in oil.
>
> We do cook with the locally native chilipequin which is hot but 
> flavorful--could this be the small pepper you saw? We live in the part 
> of Texas where Mexican Food is "TexMex" but I prefer the cooking of New 
> Mexico. In TexMex jalapenos or serranos are chopped fresh with tomatoes 
> for salsa, and gives you what I call "instant burn". A TexMex green 
> sauce is made mostly with tomatillos.
>
> In NM they do not put tomatoes into the sauce, it's all chili molino. 
> This is the same dried red chilies you see in decorative ristras. I make 
> this sauce by browning some of the powdered red chili with flour, then 
> slowly adding water. It's great on enchiladas, eggs, whatever. It gives 
> you what I call "slow burn". A NM green sauce is made with hatch chilies.
>
> Isn't it interesting that the hottest peppers all come from hot 
> climates? Maybe to make us sweat so that we feel cooler in a breeze?
>
> Leslie wrote:
>  
>> Ha !  I just came thru Hatch earlier this week.  Had a very late lunch 
>> there and scoped out the roadside stands selling and grilling chilis.
>>  
>> One of the chilis that was for sale was smaller than an acorn, and the 
>> lady advised me do not buy it unless I like really really hot.  
>>  
>> They do roast them in a drum size metal basket that they turn over a fire.
>>  
>> I don't know enough about various Mexican dishes to know which ones to 
>> buy.  I do have Jalapenos coming out of my ears as I made a mistake and 
>> planted 5 plants ----- which are still producing.... and I have canned 
>> enough for 10 years at this point.  I just picked another 20 and am 
>> looking for neighbors who want some, no takers so far.......
>>  
>> I've been amazed at how long they stay fresh in the fridge though, and 
>> have been using some of them with a breakfast 'taters, green/red/yellow 
>> peppers, onions, garlic mix.
>>  
>>  
>> I've heard that hot peppers are good for keeping intestinal worms at 
>> bay........
>>  
>>  
>>  
>>  
>> --- On Thu, 8/27/09, Sage Austin | Eureka! Design <eureka AT hctc.net> wrote:
>>
>>
>> From: Sage Austin | Eureka! Design <eureka AT hctc.net>
>> Subject: Re: [Homestead] Skinning chilis
>> To: homestead AT lists.ibiblio.org
>> Date: Thursday, August 27, 2009, 11:48 PM
>>
>>
>> Hatch chilies are the quintessential green chilies used in New Mexican 
>> cooking. They look to be a type of Anaheim pepper, and come in mild, 
>> moderate, and hot. Everyone calls them hatch after Hatch, NM where they 
>> are largely grown. But it's kind of like Coke and Kleenex, we use it 
>> generically even if they came from somewhere else. There's even a canned 
>> hatch version we buy at the store when the fresh ones aren't available. 
>> We buy them fresh, peel and freeze them in bags for future use. The ones 
>> I've grown from seed are 'Espanola Improved' and 'Big Jim Numex'.
>>
>> Yes, a rotisserie basket is what I'm talking about! Leave it to a 
>> vegetarian to forget what those things are called. LOL. The ones in the 
>> stores and restaurants here are huge though, big enough for a whole pig 
>> so to speak. When the chilies come in, they roast zillions of them for 
>> the demand. When I'm busy, I just buy them that way, but you still have 
>> to take the skins off. I use them in enchilada verde sauce and in egg 
>> dishes mostly, but sometimes stuff them like a poblano.
>>
>> :)
>>
>> --Sage
>>
>>
>>
>> EarthNSky wrote:
>>  
>>    
>>> I have no clue as to what a hatch chili might be, but I do think I have
>>> a rotisserie basket somewhere...(as well as one of those silly
>>> composting units<g>)  Luv ya Sage. :)
>>>
>>> Sage Austin | Eureka! Design wrote:
>>>    
>>>    
>>>      
>>>> I let them cool completely, as some of the final roasting happens in 
>>>> the bag. If they are small the cooking sheet will help. Texas gets a 
>>>> lot of hatch chilies from New Mexico this time of year and some of 
>>>> the grocery stores roast them for you over a flame in this basket 
>>>> they can crank around like those silly composting units. So you 
>>>> probably could do them over an outdoor grill as well.
>>>>
>>>> --Sage
>>>>      
>>>>      
>>>>        
>>>    
>>>    
>>>      
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>>
>>
>>      
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>>  
>>    
>
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>
>
> ________________________________
>
> From: Sage Austin | Eureka! Design <eureka AT hctc.net>
> To: homestead AT lists.ibiblio.org
> Sent: Saturday, August 29, 2009 12:13:17 AM
> Subject: Re: [Homestead] Skinning chilis
>
>
>
>      
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>  

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________________________________

From: Sage Austin | Eureka! Design <eureka AT hctc.net>
To: homestead AT lists.ibiblio.org
Sent: Sunday, August 30, 2009 10:06:49 AM
Subject: Re: [Homestead] Skinning chilis




>From cayadopi AT yahoo.com  Sun Aug 30 13:11:41 2009
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Date: Sun, 30 Aug 2009 10:11:32 -0700 (PDT)
From: Leslie <cayadopi AT yahoo.com>
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Subject: Re: [Homestead] Skinning chilis
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I've seen the dried powdered red chili,  (molino means ground) at the local 
farmers market (it isn't chili powder), 
as there are pretty big pepper farms around here also.

That local farmers market also sells big gunny sacks with dried red pepper 
(probably
an ancho from your description - about 6" long 2-3" across, triangular shape 
- correct?).  

I asked a mexican couple buying one of those big bags how long that sack 
would last them.
The answer was 4-5 months !!

The next question,,,,,,,, is what do they do with them?

I do like enchilada sauce, nice kick, but not too hot.

So are you saying I can take a dried chili, rehydrate (remove stem/seeds),
and cook it down into enchilada sauce?  Do you add anything else?





________________________________
From: Sage Austin | Eureka! Design <eureka AT hctc.net>
To: homestead AT lists.ibiblio.org
Sent: Sunday, August 30, 2009 9:52:35 AM
Subject: Re: [Homestead] Skinning chilis

Depends on the sauce. The New Mexican enchilada sauce is made from 
dried, powdered red chile. In NM you buy this as chile powder or chile 
molino. This stuff is not to be confused with chili powder from the 
regular grocery store, which often adds other spices in the mix and 
doesn't taste the same. Often the NM chile powder is named by where the 
chile grows, as different regions have slightly different heat and 
flavor. I like Nambe and Chimayo chile which is very hot. As far as I 
know, these are the same as hatch chilies only they let them go to red 
before harvesting, drying, and powdering (or hanging in ristras)

For most of the rehydrated sauces I use the chile ancho, which is a 
dried poblano. You'll recognize it by it's triangular shape, and it's 
usually very dark, almost black, when it is dried. They are spicy 
without being deadly. I forgot to say after they rehydrate you take off 
the stem and discard that and the seeds before blenderizing.

You can do the same with the chipotles (smoked, dried jalapenos) but it 
is a much hotter sauce. The smokiness adds a nice flavor. You could also 
experiment with 2 anchos 1 chipotle for a sauce. You don't need to use 
more than 3 of anything unless you are making a lot. These will be hot 
enough.

I know it's very confusing, but most peppers have one name when they are 
fresh and another name when they are dried, but they are the same pepper.

Most of my hot pepper seeds I buy from Seeds of Change 
<http://www.seedsofchange.com/> in Santa Fe, NM. I get my poblano, 
jalapeno, and "hatch" from them. The hatch chile (generic term for fresh 
green chile to be roasted) would be the Anaheim, Epanola Improved, and 
Numex Big Jim. Looks like they have added the Numex Sandia. The 
differences are in the heat and they explain how hot in the listings.

Hope this helps Leslie,

--Sage

Leslie wrote:
> Sage, 
>
> Which chilis are you rehydrating to make that sauce.
> i've asked some of the locals, but they don't seem to differentiate.
>
> Anchos, Poblanos, what?  Which seed packet would I order?
>
>
>
> ________________________________
> From: Sage Austin | Eureka! Design <eureka AT hctc.net>
> To: homestead AT lists.ibiblio.org
> Sent: Saturday, August 29, 2009 10:43:44 AM
> Subject: Re: [Homestead] Skinning chilis
>
> Bev, I hate to admit but dried chilies are so plentiful in my part of 
> the world I just buy the chipotles and anchos at the store, and grow the 
> ones I eat fresh! I would be interested in knowing how James smokes his, 
> though.
>
> To make sauce I rehydrate dried chilies in a bowl by pouring boiling 
> water over them. After they are soft, I throw the chilies and the water 
> into the blender, and then have a paste-like sauce that can be use in or 
> on anything. You can also add a little to mayonnaise to spice up 
> whatever you make with that. When cooking pinto beans I just throw a 
> couple of dried anchos in whole and they break down while cooking. I 
> also add a little natural liquid smoke for the flavor you guys get by 
> adding pork. It's my version of ranch style beans!
>
> A popular Texas use of hatch green chilies is to serve them hot with 
> melted cheese over french fries! I try to stay away from fried foods, 
> but I can't resist this! I also use them in a lot of egg dishes.
>
> In New Mexico, the enchiladas are flat! Instead of two rolled ones, you 
> put your cheese and onions and sauce in between two flat tortillas, 
> cover with more sauce and cheese and bake. The sauce is the red one I 
> already mentioned. For me it's a great use of the two round layer cake 
> forms I never otherwise use!
>
> There are so many salsa recipes out there, it's just a matter of finding 
> the right one for you. I like cilantro in mine, and a lot of people 
> don't like cilantro. I like cumin in much smaller quantity than called 
> for and usually half or quarter the amount or leave it out altogether.
>
> --Sage
>
>
>
> EarthNSky wrote:
>  
>> Sage Austin | Eureka! Design wrote:
>>  
>>    
>>> Yum! I prefer jalapenos smoked to fresh, and buy them dry as chipotles 
>>>    
>>>      
>> I know James smokes his...
>> How do you smoke yours, Sage?
>>
>>
>>
>>  
>>    
>>> to add to sauces. I also make sauces from dried chili anchos, which are 
>>> poblanos when fresh.
>>>    
>>>      
>> Recipes?
>>
>>
>>
>>  I stuff jalapenos with cream cheese, batter them
>>  
>>    
>>> with egg and flour, brown them in oil.
>>>    
>>>      
>> Nom nom.
>>
>>
>>  
>>    
>>> We do cook with the locally native chilipequin which is hot but 
>>> flavorful--could this be the small pepper you saw? We live in the part 
>>> of Texas where Mexican Food is "TexMex" but I prefer the cooking of New 
>>> Mexico. In TexMex jalapenos or serranos are chopped fresh with tomatoes 
>>> for salsa, and gives you what I call "instant burn". A TexMex green 
>>> sauce is made mostly with tomatillos.
>>>    
>>>      
>> I've been looking for a different salsa, not too sweet, with a serrano 
>> kick, something less vinegar and more salt.
>>
>>
>>
>>  
>>    
>
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>      
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>
>
>  

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>From erthnsky AT bellsouth.net  Sun Aug 30 13:15:01 2009
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Subject: Re: [Homestead] Skinning chilis
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Here's a couple of James' posts I saved from last year.  I suppose it
got lost in the Great Election Hoopla Mass Delete.  :)

Bev

-------- Original Message --------
Subject: Re: [Homestead] Preserving Chiles
Date: Sun, 14 Sep 2008 20:39:24 EDT
From: Clansgian AT wmconnect.com
Reply-To: homestead AT lists.ibiblio.org
To: homestead AT lists.ibiblio.org


> >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>



  Below is a second, follow up post made an hour or so later....


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


  Clansgian AT wmconnect.com wrote:

  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!




--
Sleep well tonight, for somewhere in the ocean's depths, MY son is
protecting your freedom on the USS Key West, currently deployed
somewhere in the Pacific and/or Indian Ocean.  Go Navy!
EarthNSky Farm, NW Georgia, USA