Re: [CH] Chile Sauce and growing Poblano questions

Robert Opersteny (docpepr@ccwip.net)
Mon, 16 May 2011 12:22:51 -0500 

Hey Gard and CH'rs,
I think you raised an important point in how to get the most pungency and 
flavor from your Chile of choice.
I tested some Hatch New Mex Salsa for heat, using two different cooking 
methods- Roasting and Boiling.
The Boiled salsa, which was blended to smooth consistency after boiling, was 
still flavorful, but with more of a "green" edge.
I tried adding vegetable oil, similar to the boiled and blended Jalapeno 
salsa at local Tex-Mex Taquerias, but it never attained "CH-Approved".
The heat level had to be raised by adding Serranos and Habaneros, at least 
for the typical CH palate, but boiling left the "green" edge.
The batch that was roasted (on a propane fired BBQ grill) was partially 
peeled of skin, but only the "blackened" part that puffed-up and separated 
easily by rolling around on the grill.  To make Salsa, these are left in 
plastic Bags to rest, cool, and collect the "nectar" that condenses and I 
think, better extracts the skin oils (and pungency) back into the fluid.
These were also blended to a smooth consistency, with noticeably added 
color, interesting consistency "Flecks" and flavor from caramel-ization and 
remaining carbonized skin encrustations.
What was amazing is the "heat" level was about twice as pungent.
There was some variation in color from the red/green chile mix, but the 
capsaicin must be getting extracted better when roasted or skillet-toasted, 
as opposed to the limited cooking temperature (100 deg C) of boiling water?
The experimental results have been duplicated by my both local Pit-BBQ 
Supplier and Hatch-loving friends, who used to boil their chiles to save 
time or when there was no room on the pit.
They have seen the difference that roasing the skin at higher temperature 
makes to flavor, in addition to using the skin-oil to better extract 
capsaicins into the recipe.
They agree, whether mesquite coal-fired or gas-fired, that ROASTING 
thick-skinned chiles bring out the best Chile-Head properties!
Regards-

Bob Opersteny

DocPepr's Chiles in the ground-
Persimmon Orchard-shaded sun shining on
Bhuts, Baccatum, and Aji Arise!


.----- Original Message ----- 
From: Gard Meddaugh
To: chile-heads@globalgarden.com
Sent: Sunday, May 15, 2011 10:10 PM
Subject: [CH] Chile Sauce and growing Poblano questions


Hi All,

I have a couple of questions that I hope someone can help me with.

Mark's site has a link to a Red Chile Sauce that suggests boiling dried red 
chiles then running them thru a blender.  The few times I have done this, I 
have held them down with a spatula and pulled the meat off with another 
spatula.  I roast my fresh chiles to get the "coat" off and am bothered by 
the idea of eating the coat with the chile sauce.  Has anyone experience 
with this; how much difference does it make with the dried chiles??

My Poblanos went in about 5" tall and are now about 8" tall.  They are tiny 
and cute and have BB sized buds on them.  Would it make any difference to 
clip off the buds now??

  cheers,

    Gard hopin' we have a summer this year in the south S.F. Bay Area.


The beginning of wisdom is to call things by their right names.  --Chinese 
proverb--