Re: [CH] Need advice re: preserving roasted chiles.
Perry C. Abernethy (pcabernethy@comcast.net)
Sun, 28 Sep 2003 17:58:40 -0600
Hatch chiles are out and everyone is roasting them. They just finished
the harvest. After roasting, freezing with the skins on is the best way
to preserve them. Everybody does it this way in New Mexico. Put them in
small plastic sandwich ziplock baggies. That way you can defrost them
for breakfast, lunch or dinner. After defrosting, just run them under
cold water and rub the charred skins off. Be sure to use rubber gloves
when bagging them. Its great family fun, sitting around the table.
Someone opens the baggie for you (the gloves make it awkward to open the
baggie) Perry
----- Original Message -----
From: "Mark Barringer" <mdogdrum@earthlink.net>
To: "Chile Head Mailing List" <Chile-Heads@globalgarden.com>
Sent: Sunday, September 28, 2003 3:27 PM
Subject: [CH] Need advice re: preserving roasted chiles.
> 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
>