Post by April B. on Mar 5, 2003 11:08:59 GMT -6
BASIC GREEN CHILE
www.chitterlings.com/14sept02part2.html#Caldillo
1 1/2 pounds roasted and peeled green chilies (anaheim, poblano, etc.)
salt to taste
1 clove garlic
1/2 quart water or enough to barely cover chopped peppers
Roast peppers in a 450°F oven for 20-25 minutes until the skin
blisters.
Immediately place all of the peppers in a bowl (or plastic bag)
and cover for about 20-30 minutes. Remove the skins and seeds from
the peppers and discard.
Chop the flesh of the peppers into bite size pieces and place in a
pot with garlic and enough water to just barely cover the peppers.
Bring to a boil and season with salt. Turn down to a simmer and
allow to cook for several hours. The peppers should break down so
that you are left with a chunky puree that is not too watery. You
may puree the peppers for a smoother consistency if you like. Allow
to cool. This will freeze well for several months.
www.chitterlings.com/14sept02part2.html#Caldillo
1 1/2 pounds roasted and peeled green chilies (anaheim, poblano, etc.)
salt to taste
1 clove garlic
1/2 quart water or enough to barely cover chopped peppers
Roast peppers in a 450°F oven for 20-25 minutes until the skin
blisters.
Immediately place all of the peppers in a bowl (or plastic bag)
and cover for about 20-30 minutes. Remove the skins and seeds from
the peppers and discard.
Chop the flesh of the peppers into bite size pieces and place in a
pot with garlic and enough water to just barely cover the peppers.
Bring to a boil and season with salt. Turn down to a simmer and
allow to cook for several hours. The peppers should break down so
that you are left with a chunky puree that is not too watery. You
may puree the peppers for a smoother consistency if you like. Allow
to cool. This will freeze well for several months.
