Re: [CH] Chile Sauce and growing Poblano questions
Sue Bonar (sbonar@nmsu.edu)
Wed, 18 May 2011 11:18:59 -0600
That's it Dave! Thanks - I knew my fellow CHs would know what I was
referring to! Yep - mine has the wooden pestle and everything you
described. I've seen some pestles with pointy ends, though mine is rounded.
Sue
On 5/17/2011 2:05 PM, Dave Drum wrote:
> On 5/17/2011 12:50, Sue Bonar wrote:
>> Hi Gard,
>> The way the red chile sauce is traditionally made here in Las Cruces,
>> NM is with the dried red chile pods. Yes they are boiled, mostly to
>> soften them up and reconstitute them a bit. You run them through the
>> blender, using the water you boiled them in to liquefy them in the
>> blender as needed. After that, I always run them through a conical
>> shaped contraption that is similar in function to a food mill, which
>> separates the skins and seeds out from the sauce. I don't remember
>> what it's called, but it's a necessity around here, and they always
>
> It's called a chinois. Mine has a handle, hooks on the other side to
> rest on the vessel being strained into, and a wooden pestle to aid in
> pushing the material through.
>
> Oddly enough there was a Chinese proverb at the bottom of this post. I
> think chinois is French for Chinese. :-D
>
>>> The beginning of wisdom is to call things by their right names.
>>> --Chinese proverb--
>