INGREDIENTS

INSTRUCTIONS

There are many types of chiles, ranging from mild to fiery hot.  The
degree of heat depends on the time of harvest - red chiles are riper,
of course, and taste sweeter and somewhat hotter than green - and  also
on the variety and handling techniques used.  The most commonly used
chile is the ANAHEIM.  It is fairly large - 6  to 7 inches long - with
mild heat.  Harvested green, it is a favorite  for stuffing or for
roasting and using in sauces and stews.  When  harvested red, the
anaheim is strung in ristras, large strands of  chiles that are hung
outside in the sun to dry.  It can then be  ground into chile powder.
The NEW MEXICO GREEN chile is similar to the anaheim, and the two are
interchangeable in my recipes.  The New Mexico green is slightly
smaller than the anaheim, and varies in strength from medium to very
hot, depending on the region it was grown in.  The New Mexico Red is  a
ripened New Mexico Green.  It can be used fresh or frozen, but it  is
more commonly dried and powdered.  The JALAPENO, about 3 inches long,
has a fiery hot taste and, although  usually eaten green, can also be
matured on the vine and ripened to  red. It is  added raw to salsas and
salads or cooked in sauces, soups  and stews. Jalapenos are roasted,
then dried.  The SERRANO, a smaller chile, can be substituted for the
jalapeno. It  has a hot but fruity flavor when eaten green; the red
pods can be  dried, but taste best eaten fresh.  The fresh CAYENNE
pepper is about 4 to 7 inches in length, and 1/4 to  3/4 inch wide.  It
is a hot, sweet chile with thin flesh that tends  to twist as it grows;
it has the best flavor when it is red and  mature, but is also eaten
green.  The HOLLAND  chile is a hybrid that is available all year and
tastes  very similar to a fresh cayenne pepper.  The GUAJILLO is a
tough-skinned dried brownish-red chile about 4  inches in length.  It
has a rich, earthy flavor that is fruity with a  medium hotness.  Other
extrememly hot chiles that are eaten dried include the CHILE DE  ARBOL
and the CHILE PEQUIN.  Both should be used sparingly.  HANDLING CHILES
Always wash fresh and dried chiles to remove dirt.  Whenever handling
chiles, always take precautions to avoid skin  irritation: wear rubber
gloves and DO NOT rub your eyes.  ROASTING CHILES There are various
techniques for roasting chiles, each  resulting in a slightly different
flavor. Red and yellow bell peppers  can be roasted by the same
methods.  The Oven Method:  Preheat the oven to 450 degrees F., place
the  chiles on a baking sheet, and bake for 20 to 30 minutes.  Turn the
chiles frequently as they begin to brown until all sides are evenly
blistered and browned. Remove from the oven.  "Sweat" the chiles in a
closed paper or plastic bag 5 to 10 minutes,  until they are cook
enough to handle.  Peel each chile from the tip  to the stem and
discard the skins.  If you are drying the chiles  leave them whole at
this point and continue with the drying process.  Otherwise, pull off
the stems, remove the seeds and veins, and rinse  in water to remove
stray seeds.  The Open Flame Method:  Roast the whole fresh chiles over
a barbecue  grill or a gas stove with the flame set at medium high.
Turn the  chiles with tongs every couple of minutes until all parts are
thoroughly charred.  Remove the chiles from the flame and soak them in
ice water.  Under  cold running water, rub the charred skins off and
discard.  This method is a better one to use than the oven method when
you are  making stuffed chiles, because the meat remains firm inside.
If  using a chile for stuffing or for cooking whole, leave on the stem
and make only one slit to remove the veins and seeds, stuff the chile
and reseal it.  The Frying Method:  Put 1 inch vegetable oil in a
saucepan with sides  high enough to protect you from splatters.  Heat
until hot byt not  quite smoking, then gently drop in enough chiles to
cover the bottom  of the pan. Turn with tongs as they begin to blister.
The skins will  loosen as the chiles turn golden brown.  Remove from
oil and drain on  paper towels. When the chiles are cool enough to
handle, peel the  skins from the stem to the tip and discard.  Slice
the chiles  lengthwise, remove the seeds, devein, remove stems and
rinse. ***  NOTE *** Whichever method you use, the chiles, once
prepared, can be  stored in plastic bags in the refrigerator for 3
days, or frozen abd  kept for up to 6 months.  Green chiles can also be
dried for future use.  Roast and peel the  green chiles using theOven
Method.  Hang the chiles on a long string  or lay them flat on a screen
and place outdoors for about 4 days (the  weather must be warm and
dry).  Turn the chiles each day to make sure  each side dries equally.
Once the chiles are fully dried, they can  be bagged and stored in a
cool, dry place.  To reconstitute the dried chiles soak them in warm
water for 1/2  hour, then remove the stems and seeds.  The chiles will
expand to  their original size and can be used as you would use fresh
chiles.  Posted by Michael Prothro KOOK-NET, Mike's Resort BBS,
Fayetteville,  AR, (501)521-8920  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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