Fresh Roasted Chiles
On Mon, 20 Oct 2003 22:14:57 GMT, "Misschef" >
wrote:
>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 don't know Pueblos and, to me, Anchos are dried Poblanos. Did you
roast dried chiles, or are they something else?
> I added mesquite wood chunks to the coals and they
>smelled like heaven when roasting.
Sounds great -- I'll bet you drove the neighbors crazy with the
wonderful aroma!
>I will, of course, save some
>chilies in the freezer for other dishes to be made on another day.
Do you know that you don't have to peel the ones you freeze until you
thaw them. I think they're even easier to peel that way, and you don't
have that extra work to do now.
David, just back from New Mexico with a stash of my own
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