Re: [CH] Hatch chiles clarification?
Brent Thompson (brent@kanha.hpl.hp.com)
Mon, 16 Jun 2008 12:43:03 -0700
Thanks.
> Over the same heat, toast the chile seeds, taking care to blacken but not
> burn them, about 20 minutes.
I can understand this.
> When the seeds are completely black, light them with a match and let them
> burn themselves out.
I can't understand this.
Doesn't this just turn those seeds into ashes? Or at best, charcoal? Do
you think they end up confering any different, and in particular any
better, flavor than just adding a tablespoon or whatever of ash from
burning, say, corn husks? Or, better than just using the comal-blackened
seeds without lighting them on fire?
--- Brent