Re: [CH] Need advice re: preserving roasted chiles.
Ted Wagner (trwagner1@yahoo.com)
Sun, 28 Sep 2003 15:10:51 -0700 (PDT)
Since they are roasted anyway, freezing sounds to be the best bet. I just did that this morning
with some anneheim's from open fields. I pan roasted mine with some garlic and then straight from
the paper bag into a ziplock into the freezer.
Ted
--- Mark Barringer <mdogdrum@earthlink.net> wrote:
> My sister in Colorado purchased a large amount of roasted chiles from Hatch,
> NM at a stand on the west side of Denver. I have been to this particular
> stand the last two times I have gone to visit my sisters, and I can tell you
> that the peppers are absolutely top drawer.
>
> She called to ask me what the best method of preservation other than
> canning. I recommended that she freeze them—skins on. What do you all think?
>
> Thanks.
>
> P.S. She tortured me by describing the pork roast—topped with Hatch chiles,
> cilantro, onions, etc.—that she is slow cooking for tonight’s dinner. As I
> write this, I am drooling on my keyboard.
>
> Mark "Mad Dog" Barringer
> http://home.earthlink.net/~mdogdrum/index.html
>
=====
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