Re: [CH] dried green chiles?

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My anaheims stayed green(ish) in the dehydrator.

I ground/powdered them in the blender and use that for seasoning when I
don't need much heat.  Serranos also give you a good green chile powder -
but hotter with a good flavor.

I found that I need to use the blender outdoors with the wind to my back.  A
lot of the people on the list use a coffee grinder.


Nels in ND

> 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
>
>
>

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