Re: [CH] How to make sauces less sweet
jim@wildpepper.com
Mon, 01 Sep 2003 17:49:16 -0500
Can't help much on the first, but I can take a stab at the second.
Unless you are in a climate that features very low humidity, and somehow
I don't think a sea-coast town like Vancouver qualifies, then you are
going to have ill luck air-drying your chiles. Having said that though,
let me back up a bit & give you some circumstances under which you might
be able to do just that.
One- use very thin skinned chiles like Cayennes.
Two- open the chiles with a knife, slitting them to help relieve
moisture.
Three- pick a warm place to let them sit.
Four- place the 'opened' part of the chile against the paper towel so
that it helps to wick moisture out of the chile.
Doing this you might have some success with some chiles. I seriously
doubt you'd be able to jalapenos or other 'meaty' chiles this way before
they would rot.
-Jim C
Mild to Wild(R)