Jules Posted September 15, 2010 Share Posted September 15, 2010 OK...I just received a batch of roasted green chilles from New Mexico. I understand how to peel, de-vein them. What does one do with a whole bunch of these? What would be the best way to preserve and I am also wondering about making a homemade green chili sauce for enchiladas. Do you have any tips or recipes you could share on this? Thanks in advance.... Quote Link to comment Share on other sites More sharing options...
dripdripsplat Posted September 15, 2010 Share Posted September 15, 2010 Oh yum! Roasted chiles are the best. Well, down here, we eat them alone. As in, "Hmmm, it's snack time. I think I'll have some chiles." No joke... But I know that most of the world would consider this a little extreme, so I would suggest hitting RecipeZaar.com for a good salsa verde recipe. Otherwise, you can cut them up and add to any soups, stews, tacos, enchiladas, meat, fish (oooh, they're super yummy with fish), etc. I've never had a bag last longer than a couple of days, so I really have no idea how you would go about preserving them. Turning them into a salsa of some sort would be my way of making them last. As a side note, their is a chef named Rick Bayless that authors a couple of Mexican Recipe books. He has a few green chile recipes in his book "Mexico One Plate at a Time." You could probably find the book on amazon or at a local library. Enjoy! Quote Link to comment Share on other sites More sharing options...
Jules Posted September 15, 2010 Author Share Posted September 15, 2010 OK...thanks for th suggestions. I will look into them. I am going to freeze some for nachos/taco meals. But....I would really like to know how to make up a green sauce for enchiladas/burritos. I have never done that and it would be nice to have a homemade sauce inside of the store bought stuff with all the additives. Quote Link to comment Share on other sites More sharing options...
Miss Marple Posted September 15, 2010 Share Posted September 15, 2010 Oh, this makes me long for home (New Mexico)! Try chopped green chilis in scrambled eggs, breakfast burritos, mashed potatoes, on sandwiches, homemade green chili stew (my mom's is the BEST!), you name it and it can probably be made tastier with some green chili! Quote Link to comment Share on other sites More sharing options...
OrganicAnn Posted September 16, 2010 Share Posted September 16, 2010 They freeze well. We de-skin, de-vein/de-seed chiles and then cut them into small strips and freeze. Quote Link to comment Share on other sites More sharing options...
helena Posted September 16, 2010 Share Posted September 16, 2010 When I have a lot of these, we make tamales.:drool: My mom just got back from there, she brought us dry corns and chilis for pozole. It's good to be loved. :001_smile: ps tamales freeze well Quote Link to comment Share on other sites More sharing options...
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