Re: [CH] Using long green Indian chiles
Pecos B (pecos_b@hotmail.com)
Sun, 15 Sep 2002 10:53:52 -0500
>an abundant availability of green chiles at the local East Indian produce
>store. Mostly about 2-3" long by ~3/8 wide at the stem; not much flavour,
>but quite hot. any suggestions as to best uses ?? sauces? dried?
>other than heat ... they have very little character (compared to a hab)
My wife said those are serranos. When shopping at Indian and Oriental
markets here, the description you gave fits them to a T.
Many times my DW has cut them up and added them to a fried rice recipe of
her own making. Also added into curries. We have used serranos for all sorts
of dishes, including chili, meatloaf, various chicken dishes, soups, etc.
etc. etc.
So far, as I've observed, any recipe calling for chiles that are hotter than
the serrano, can be substituted With the serrano when the situation calls
for something milder...(DW comes to mind instantly). ;)
My DW has been coming around tho. In fact, she made an asian noodle dish
earlier in the week, and used Scorned Woman, Jim's Apple Smoked Hab Pwdr,
and Sriracha(sp?) the vietnamese sauce(green top).
But, I see the serrano as usuable in just about anything, as long as you
have an already flavorful dish to begin with.
Pecos out-
CH# 2194
jaj ngeD 'oH wa'Hu''e' neH!
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