[CH] dried green chiles?
Margaret Lauterbach (mlaute@micron.net)
Wed, 11 Oct 2000 09:36:14 -0600
I have an antique Extension cookbook from New Mexico ("Historic Cookery,"
published in 1956) that sometimes calls for "dried green chiles." They're
referring to New Mex 6 types of chiles (Anaheims, etc.), since there's no
mention of hotter chiles in the book, but how do they dry them and keep
them green? I've strung and dried similar chiles, and they'll turn red (or
pink, at least) instead of staying green. Do they stay green in a
dehydrator? Thanks, Margaret L