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["Sage Austin | Eureka! Design" <eureka AT hctc.net>]

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!
>
>
>
>
>