I see you froze, chilies, I assume you chop them while frozen and go from
there?
How much *pungence* do they lose whilst frozen?


"Misschef" > wrote in message
nk.net...
> I have just finished roasting 2 bushels of fresh chilies on my barbeque
> grill. An assortment of Anaheim's, Sandia's, Pueblo's and Ancho's - mostly
> Ancho's, my favorite. I added mesquite wood chunks to the coals and they
> smelled like heaven when roasting. After this post I will commence with
the
> peeling process. Tomorrow, the gigantic stock pot goes on the stovetop for
> the preparation of Chili Verde con Puerca. I will, of course, save some
> chilies in the freezer for other dishes to be made on another day. I think
> 16 or 18 quarts of Green Chili with Pork ought to be sufficient for
awhile,
> lol.
> I have posted the recipe here before, but if any of you want it again,
> please ask and ye shall receive. Ahhhhhhhhhh, life is good.
>
> misschef
>
>