I have really enjoyed using dried Hatch chiles over the past year, ever since someone here (forgive me; I've forgotten who it is) mentioned them. I purchased the mildest ones -- there's almost no heat to them, but a lot of flavor.
Earlier this year, I placed a pre-order for 5 pounds of fresh green chiles, again the mildest ones. I'm looking forward to receiving them and thought I'd ask for your help.
My mother and grandmothers never used any kind of hot sauce or dried/fresh chiles in cooking back when I was a girl, so I'm not familiar with the classic ways fresh chiles are used. But I'm willing to learn.
What are some of your favorite ways to use fresh chiles? I'm looking for classic recipes for preserving them for later use as well as ways to use these chiles fresh.
Also, do you have a good "dummies" tutorial for charring and steaming chiles to remove the skins? I tried this once and think I failed miserably. I thought I followed the directions -- didn't seem like rocket science -- but it was difficult to remove the skin.
Thanks in advance for your suggestions and advice!
Earlier this year, I placed a pre-order for 5 pounds of fresh green chiles, again the mildest ones. I'm looking forward to receiving them and thought I'd ask for your help.
My mother and grandmothers never used any kind of hot sauce or dried/fresh chiles in cooking back when I was a girl, so I'm not familiar with the classic ways fresh chiles are used. But I'm willing to learn.
What are some of your favorite ways to use fresh chiles? I'm looking for classic recipes for preserving them for later use as well as ways to use these chiles fresh.
Also, do you have a good "dummies" tutorial for charring and steaming chiles to remove the skins? I tried this once and think I failed miserably. I thought I followed the directions -- didn't seem like rocket science -- but it was difficult to remove the skin.
Thanks in advance for your suggestions and advice!
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