A place where I sometimes post stuff...
You can mail some to me!!!! :-)I would smoke some and freeze dry them.You could also dice them and freeze them diced. When a recipe calls for them, pop them out of the freezer, in whatever amount you need, and add them to your dish.
I buy roasted chiles by the bushel and freeze them whole. You could roast yours over a gas stove and do the same.
Ooh, smoked serranos! Don't think I've ever had 'em smoked before.I've also never roasted them before - jalapenos, pasillas and Anaheims, but never serranos.Looks like I've got some experimenting to do!
Grind them and make chili paste. :) You can try my recipe for tuong ot xa and add lemongrass to it.
Hi WC -You know, I have the tuong ot xa bookmarked! It's ok that my chilies are green?
Yup. I just made a batch with fresh green and black chili peppers since they're not ripe yet. Added a bag of dried chili pods that I also put in the food processor and the color was mainly red again. I think I've made at least 5 wok-fulls of chili sauce this year. My mom called recently and reminded me 3 times in the same conversation to make more. I said I sent them more than 100 oz?! Evidently my dad eats it every day. And my other aunts and uncles ask for it too. And friends. And friend's moms.
Thanks WC! Sounds like your family is more chile-addicted than mine!
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