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  • From: "Sage Austin | Eureka! Design" <eureka AT hctc.net>
  • To: homestead AT lists.ibiblio.org
  • Subject: Re: [Homestead] Skinning chilis
  • Date: Sun, 30 Aug 2009 15:55:02 -0500

Thanks for reposting, I must have missed these. We have plenty of fresh mesquite around here.--Sage

EarthNSky wrote:
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!









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