[CH] what do I do with these Serranos?
Ron (swamp@netten.net)
Sun, 02 Aug 1998 18:40:15 -0700
I have just spent a long, hot Sunday afternoon roasting some home-grown
Serranos on my weber grill. Man, what a lot of effort for so little
results! I roasted about a gallon container of peppers and after they
shrank and I peeled them, I wound up with about a cup and a half of
product. At first I tried peeling them and then washing the seeds out,
but gave up on that after it became apparant I wasn't going to have
anything left, so I just peeled them and kept the flesh and seeds too.
O.K., on to my question. what's a good sauce I make with my paltry
harvest? Something basic please. Also, what are some alternative methods
for processing the serranos? I have 9 plants in the pepper patch, and
I'm about to be over-run with the things!( let's don't even mention the
18 Habs! I'm a' drying and and grinding like a madman!) I'm thinking
that roasting ought to be reserved for larger peppers, or is there a
trick to getting more flesh out of these things? freezing and popping
straight on to the grill?
TIA, the sun burned pepper roaster,
--
Ron M
Blackadder Goes Forth:
"I, on the other hand, have a degree from the University
of Life, a diploma from the School of Hard Knocks, and
three gold stars from the Kindergarten of Getting the
Shit Kicked Out of Me." -- Captain Edmund Blackadder,