"Janet B." > schrieb im Newsbeitrag
...
>I just picked most of my crop of Anaheim chiles and I've got a LOT. I'm
>considering charring, peeling, cleaning and freezing the whole peppers. Have
>any of you ever done this. Sunset Mexican cookbook says that they freeze well
>at 0F for 9 months or more.
>
> I would also appreciate any ideas you have for use of the Anaheim chiles. I
> have small ones that would be suitable for chopping or whatever and a lot of
> beautiful 2 inch wide and 6-8 inch long ones that I would like to use whole.

Here's an idea - stuff'em ! ;-)

Stuffing :
350 grams minced meat (pork)
50 grams finely chopped onion
30 g lard
finely chopped parsley
1 clove of garlic (pressed or finely chopped)
50 grams cooked rice
1 raw egg
salt,pepper
majoram

Heat lard in pan. Roast onion until golden yellow.
Pour everything in a bowl and knead until you've got a "dough".
(Add water, if it's too hard)

Cut the stem plus the "base plate" from the chiles. Keep them.
Clean out the kernels from the chiles.
Put in bowl and pour boiling sal****er over them.
Let them in there for 5 minutes.
Now pour off the sal****er and douse them with cold water.
Dry them well.
Stuff them and reinsert the "base plates".
Butter a casserole.
Put the chiles in casserole, sprinkle salt on top and bake them
in the hot oven (wend once) until the stuffing feels stiff.

Now pour the tomato sauce over the chiles, put a lid on the casserole
and let them gently steam for another 10-20 minutes.

Ooops, the tomato sauce :
1 kilogram tomatos, mashed and peeled
0.125 litres warer
60 grams oil
100 grams onion (finely chopped)
50 grams flour
salt, sugar, vinegar

Steam the tomatos in the water (gentle heat) for app. 1/2 an hour.
Roast the onions in the oil, until they are glassy.
Sieve the flour over them and roast, until flour is golden yellow.
Stir well all the time.
Pour tomatos & water mix over the onions, add salt, sugar and vinegar to taste
and reduce the sauce to your liking.

<snip>
Best wishes for getting well soon.

Cheers,

Michael Kuettner