Re: [CH] Dried Chile Question
ralphnf@impop.bellatlantic.net
Fri, 21 Apr 2000 16:07:15 -0400
> How does one normally use these moderately fleshy dried chiles? With the
> skins? Skinned? How?
>
Hi!
Most people typicically use Doug's method which works very well. I have
stumbled on a slightly different method. I take the whole dried chile, seed it
or not, depending on how much heat I want, and grind it into very fine chile
powder. I then make a 'chile roux' i.e. I add the powder to some type of fat,
(sometimes bacon fat, sometimes olive oil) stir vigourously, and cook it just
until it is lightly toasted and fragrent. Then I just add whichever liquid is
to serve as the basis of the sauce I'm making. The powder thickens into a
perfectly smooth chile sauce. If I didn't grind well enough and there are lumps
I'll either run the sauce through a chinois ( a fine mesh strainer) or through
it into my waring.
For Chilli, you could probably just dry toast the chile power in a skillet
and throw it right into the pot (as long as you were extra careful to grind
well).
Ralph