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.
I have one recipe for a chiles rellenos bake, another for stuffed with beans
and covered with fresh tomatoes and cheese and baked, and of course, chiles
rellenos.

I got an ouch! picking the darn things. They were packed so tightly, so big
and the bush was so huge that I couldn't really see what I was doing. I had
to use a pruning shears to cut the stems and while holding a hidden pepper
for clipping, clipped my pinky finger instead. Actually, I almost sliced a
hunk of my finger off. Trying to keep a bandaged finger dry while working
in the kitchen is a challenge that is doomed to failure.

Janet

On Sun, 23 Sep 2007 10:11:56 -0600, "Janet B." >
wrote:

>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.

Chilis in general freeze well. My brother used to grow them when he
lived in So.Cal and froze a truckload every year for winter eating.
--

History is a vast early warning system
Norman Cousins

<sf> wrote in message ...
> On Sun, 23 Sep 2007 10:11:56 -0600, "Janet B." >
> wrote:
>
>>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.
>
> Chilis in general freeze well. My brother used to grow them when he
> lived in So.Cal and froze a truckload every year for winter eating.
> --
>
>
Did he freeze raw peppers or roasted and prepped peppers? I couldn't tell
from the Sunset statement if they meant prepped or fresh peppers. I
regularly freeze fresh peppers, but the resulting texture didn't seem like
it would lend itself to all purposes. I will chop and freeze the small
peppers. Thanks for your help.
Janet

"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

On Sun, 23 Sep 2007 11:27:35 -0600, "Janet B." >
wrote:

>Did he freeze raw peppers or roasted and prepped peppers? I couldn't tell
>from the Sunset statement if they meant prepped or fresh peppers. I
>regularly freeze fresh peppers, but the resulting texture didn't seem like
>it would lend itself to all purposes. I will chop and freeze the small
>peppers.

I think he just tossed them in raw (and still lives to tell the tale).
I agree that frozen chilis will not serve all purposes. No matter how
you prepare them, they will not have that raw crunch when thawed,
but they will be fine for any cooked food.
--

History is a vast early warning system
Norman Cousins

"Michael Kuettner" > wrote in message
...
>
> "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
>
Thanks, I've saved the stuffed recipe. Sounds good.
Janet

<sf> wrote in message ...
> On Sun, 23 Sep 2007 11:27:35 -0600, "Janet B." >
> wrote:
>
>>Did he freeze raw peppers or roasted and prepped peppers? I couldn't tell
>>from the Sunset statement if they meant prepped or fresh peppers. I
>>regularly freeze fresh peppers, but the resulting texture didn't seem like
>>it would lend itself to all purposes. I will chop and freeze the small
>>peppers.
>
> I think he just tossed them in raw (and still lives to tell the tale).
> I agree that frozen chilis will not serve all purposes. No matter how
> you prepare them, they will not have that raw crunch when thawed,
> but they will be fine for any cooked food.
> --
>
O.k., I'm going to roast them, peel and seed and freeze whole. Even if they
become too soft to handle for stuffed peppers, they should be o.k. for
chopped in various dishes. I don't think the texture will be that much
different than canned chilies. I've got about somewhere between 1/4 and 1/2
bushel of Anaheim plus I have 1/4 bushel of Jalepeno. Going to be a busy
day.

Dinner tonight will be:

Chilies Rellenos Bake
Refried Beans (freshly made)
Mexican Rice

Chilies Rellenos Bake
1 pound ground beef
1/2 cup chopped onion
2 4-ounce cans green chilies, drained
6 ounces sharp natural cheddar cheese, shredded (1 1/2cups)
1 1/2 cups milk
4 beaten eggs
1/4 cup all-purpose flour
1/2 teaspoon salt
several dashes bottled hot pepper sauce
dash pepper

Brown beef and onion; drain off fat. Sprinkle meat with 1/2 teaspoon salt
and 1/4 teaspoon pepper. Halve chilies crosswise; remove seeds. Place half
the chilies in 10x6x1 1/2 inch baking dish; sprinkle with cheese; top with
meat mixture. Arrange remaining chilies over meat. Combine remaining
ingredients; beat till smooth. Pour over chilies. Bake in moderate oven
(350F) for 45 to 50 minutes, till knife inserted comes out clean. Cool 5
minutes before serving. Makes 6 servings.

Mexican Rice
1 cup uncooked long-grain rice
1/3 cup chopped onion
2 tablespoons butter
1 3/4 cup chicken broth
1/2 cup of your favorite salsa
1 cup sliced ripe olives, drained
2 tablespoons chopped green onion
In skillet, sauté rice and onion in butter until onion is tender and rice is
lightly browned. Add chicken broth and salsa, stirring just to mix. Cover
and simmer 20-25 minutes until liquid is absorbed. Stir in olives and green
onion. Makes 4-6 servings.

Refried Beans
2 pounds pinto beans, soaked overnight, drained
put in pressure cooker with water to cover beans. Add 4 cloves garlic, 1
tablespoon salt, scant tablespoon sugar. Pressure cook at 15 pounds
pressure for 15 minutes.
Using a 12 inch cast iron skillet, melt 1/4 lard and add the beans and
liquid remaining in the pressure cooker. Cook over low heat until desired
consistency. Mash the beans with a potato masher. Add 1 teaspoon ground
cumin.

Janet

On Sep 23, 1:25 pm, "Janet B." > wrote:
>

> Dinner tonight will be:
>
> Chilies Rellenos Bake
> Refried Beans (freshly made)
> Mexican Rice
>
> Chilies Rellenos Bake
> 1 pound ground beef
> 1/2 cup chopped onion
> 2 4-ounce cans green chilies, drained
> 6 ounces sharp natural cheddar cheese, shredded (1 1/2cups)
> 1 1/2 cups milk
> 4 beaten eggs
> 1/4 cup all-purpose flour
> 1/2 teaspoon salt
> several dashes bottled hot pepper sauce
> dash pepper

Why in the world would you put "several dashes bottled hot pepper
sauce" in this?
>
> Janet

--Bryan

"Bobo Bonobo®" > wrote in message
ups.com...
> On Sep 23, 1:25 pm, "Janet B." > wrote:
>>
>
>> Dinner tonight will be:
>>
>> Chilies Rellenos Bake
>> Refried Beans (freshly made)
>> Mexican Rice
>>
>> Chilies Rellenos Bake
>> 1 pound ground beef
>> 1/2 cup chopped onion
>> 2 4-ounce cans green chilies, drained
>> 6 ounces sharp natural cheddar cheese, shredded (1 1/2cups)
>> 1 1/2 cups milk
>> 4 beaten eggs
>> 1/4 cup all-purpose flour
>> 1/2 teaspoon salt
>> several dashes bottled hot pepper sauce
>> dash pepper
>
> Why in the world would you put "several dashes bottled hot pepper
> sauce" in this?
>>
>> Janet
>
> --Bryan
I don't. Simply put the recipe forth as written. Sorry. Should have said.
Janet

On Sun, 23 Sep 2007 11:45:59 -0700, Bobo Bonobo® >
wrote:

>Why in the world would you put "several dashes bottled hot pepper
>sauce" in this?

Maybe her chilies aren't as hot as she would like them to be.
--

History is a vast early warning system
Norman Cousins

"Janet B." > wrote in message
...
> 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.
> I have one recipe for a chiles rellenos bake, another for stuffed with
beans
> and covered with fresh tomatoes and cheese and baked, and of course,
chiles
> rellenos.
>
> I got an ouch! picking the darn things. They were packed so tightly, so
big
> and the bush was so huge that I couldn't really see what I was doing. I
had
> to use a pruning shears to cut the stems and while holding a hidden pepper
> for clipping, clipped my pinky finger instead. Actually, I almost sliced
a
> hunk of my finger off. Trying to keep a bandaged finger dry while working
> in the kitchen is a challenge that is doomed to failure.
>

I Googled a lot of recipes, everything from ghastly sounding enchiladas
using evaporated milk and cracker crumbs to some pretty tasty sounding
stuffed recipes. You can freeze them raw, but they don't last long mostly
due to the airspace inside them. When you thaw them out and find freezer
burn inside.

You can always can them the old fashioned way. That's typically what
Mexican families here would do. I think they clean them, deseed them then
pack them with a mild saline solution. Apparently you have to use a
pressure canner to be safe, water bath is not hot enough for low acid foods.
Not a lot of people have one of those giant pressure cookers anymore. But
you can always whip up a couple gallons of salsa and can that the easy water
bath way.

http://www.fiery-foods.com/dave/canning.asp

If you make rellenos, use the smaller ones for that, the big ones don't seem
to work too well unless you use a deep fat fryer.

Paul

sf wrote:

> Maybe her chilies aren't as hot as she would like them to be.

So that's what the kids are calling them these days...

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project moved to this site August 28th:
http://improve-usenet.org

On Sun, 23 Sep 2007 10:11:56 -0600, "Janet B." >
wrote:

>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.
snippage
>
>Janet
>
Janet,
I put the whole chiles on the grill and char them then I put them in a
paper bag to steam and cool. At this point they will keep in the
fridge for a couple of days if you don't have time to get them all
peeled.
They freeze beautifully. Place a few in a Ziploc type freezer bag and
smoosh the air out and freeze flat. You can then break off or cut off
any amount of chile you need at the time.

Congratulations on a great harvest. I'm happy for you.

koko
---
http://www.kokoscorner.typepad.com
updated 9/13

"There is no love more sincere than the love of food"
George Bernard Shaw

In article >,
"Janet B." > wrote:

> Trying to keep a bandaged finger dry while working
> in the kitchen is a challenge that is doomed to failure.

Put on a disposable latex glove. :-)
They are cheap in the pain section at most home builder stores.

Om -> Been there done that with kitchen cuts.
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

"Omelet" > wrote in message
news
> In article >,
> "Janet B." > wrote:
>
> > Trying to keep a bandaged finger dry while working
> > in the kitchen is a challenge that is doomed to failure.
>
> Put on a disposable latex glove. :-)
> They are cheap in the pain section at most home builder stores.
>
> Om -> Been there done that with kitchen cuts.


The pain section? Oh my, tell me more. Please.

Paul

In article >,
Omelet > wrote:

> In article >,
> "Janet B." > wrote:
>
> > Trying to keep a bandaged finger dry while working
> > in the kitchen is a challenge that is doomed to failure.
>
> Put on a disposable latex glove. :-)
> They are cheap in the pain section at most home builder stores.
>
> Om -> Been there done that with kitchen cuts.

Sorry, that should have read "Paint section".

Sorry!
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

In article <v8AJi.893$kk4.566@trnddc08>,
"Paul M. Cook" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "Janet B." > wrote:
> >
> > > Trying to keep a bandaged finger dry while working
> > > in the kitchen is a challenge that is doomed to failure.
> >
> > Put on a disposable latex glove. :-)
> > They are cheap in the pain section at most home builder stores.
> >
> > Om -> Been there done that with kitchen cuts.
>
>
> The pain section? Oh my, tell me more. Please.
>
> Paul

If you think about it, it was rather appropriate for what she needed it
for. <g> Some typos can be phun!
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

"Paul M. Cook" > wrote in message
news:JLyJi.871$kA4.391@trnddc07...
>
> "Janet B." > wrote in message
> ...
>> 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.
>> I have one recipe for a chiles rellenos bake, another for stuffed with
> beans
>> and covered with fresh tomatoes and cheese and baked, and of course,
> chiles
>> rellenos.
>>
>> I got an ouch! picking the darn things. They were packed so tightly, so
> big
>> and the bush was so huge that I couldn't really see what I was doing. I
> had
>> to use a pruning shears to cut the stems and while holding a hidden
>> pepper
>> for clipping, clipped my pinky finger instead. Actually, I almost sliced
> a
>> hunk of my finger off. Trying to keep a bandaged finger dry while
>> working
>> in the kitchen is a challenge that is doomed to failure.
>>
>
> I Googled a lot of recipes, everything from ghastly sounding enchiladas
> using evaporated milk and cracker crumbs to some pretty tasty sounding
> stuffed recipes. You can freeze them raw, but they don't last long mostly
> due to the airspace inside them. When you thaw them out and find freezer
> burn inside.
>
> You can always can them the old fashioned way. That's typically what
> Mexican families here would do. I think they clean them, deseed them then
> pack them with a mild saline solution. Apparently you have to use a
> pressure canner to be safe, water bath is not hot enough for low acid
> foods.
> Not a lot of people have one of those giant pressure cookers anymore. But
> you can always whip up a couple gallons of salsa and can that the easy
> water
> bath way.
>
> http://www.fiery-foods.com/dave/canning.asp
>
> If you make rellenos, use the smaller ones for that, the big ones don't
> seem
> to work too well unless you use a deep fat fryer.
>
> Paul
>
Thanks, I check your suggestions out. I have both the big pressure canner
and a deep fat fryer.
Janet

<koko> wrote in message ...
> On Sun, 23 Sep 2007 10:11:56 -0600, "Janet B." >
> wrote:
>
>>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.
> snippage
>>
>>Janet
>>
> Janet,
> I put the whole chiles on the grill and char them then I put them in a
> paper bag to steam and cool. At this point they will keep in the
> fridge for a couple of days if you don't have time to get them all
> peeled.
> They freeze beautifully. Place a few in a Ziploc type freezer bag and
> smoosh the air out and freeze flat. You can then break off or cut off
> any amount of chile you need at the time.
>
> Congratulations on a great harvest. I'm happy for you.
>
> koko
> ---
Thanks, Koko. That's exactly what I needed to know.
Janet

"Omelet" > wrote in message
news
> In article >,
> "Janet B." > wrote:
>
>> Trying to keep a bandaged finger dry while working
>> in the kitchen is a challenge that is doomed to failure.
>
> Put on a disposable latex glove. :-)
> They are cheap in the pain section at most home builder stores.
>
> Om -> Been there done that with kitchen cuts.
> --
> Peace, Om
Thanks. I buy the large boxes of gloves at Costco. And you're right. .
..cuts in the kitchen are not nice.
Janet

On 23 Sep 2007 19:11:28 GMT, Blinky the Shark >
wrote:

>sf wrote:
>
>> Maybe her chilies aren't as hot as she would like them to be.
>
>So that's what the kids are calling them these days...

You remember the Red Hot Chili Peppers, don't you?
--

History is a vast early warning system
Norman Cousins

On Sep 23, 1:50 pm, "Janet B." > wrote:
> "Bobo Bonobo®" > wrote in message
>
> ups.com...
>
> > On Sep 23, 1:25 pm, "Janet B." > wrote:
>
> >> Dinner tonight will be:
>
> >> Chilies Rellenos Bake
> >> Refried Beans (freshly made)
> >> Mexican Rice
>
> >> Chilies Rellenos Bake
> >> 1 pound ground beef
> >> 1/2 cup chopped onion
> >> 2 4-ounce cans green chilies, drained
> >> 6 ounces sharp natural cheddar cheese, shredded (1 1/2cups)
> >> 1 1/2 cups milk
> >> 4 beaten eggs
> >> 1/4 cup all-purpose flour
> >> 1/2 teaspoon salt
> >> several dashes bottled hot pepper sauce
> >> dash pepper
>
> > Why in the world would you put "several dashes bottled hot pepper
> > sauce" in this?
>
> >> Janet
>
> > --Bryan
>
> I don't. Simply put the recipe forth as written. Sorry. Should have said.

You should have included your improvement, the omission of the vinegar
sauce.

> Janet

--Bryan

On Sep 23, 1:51 pm, sf wrote:
> On Sun, 23 Sep 2007 11:45:59 -0700, Bobo Bonobo® >
> wrote:
>
> >Why in the world would you put "several dashes bottled hot pepper
> >sauce" in this?
>
> Maybe her chilies aren't as hot as she would like them to be.

There are ways to add heat w/o making it taste like Tabasco sauce.
Pure Cap is the best, but powdered arbols or pequins are fairly
neutral as well. They're certainly more so than "hot pepper sauce."

--Bryan

sf wrote:
> On 23 Sep 2007 19:11:28 GMT, Blinky the Shark >
> wrote:
>
>>sf wrote:
>>
>>> Maybe her chilies aren't as hot as she would like them to be.
>>
>>So that's what the kids are calling them these days...
>
> You remember the Red Hot Chili Peppers, don't you?

Worked with them.

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project moved to this site August 28th:
http://improve-usenet.org

"Janet B." > wrote in message
...
>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. I have one recipe for a chiles rellenos bake, another for
> stuffed with beans and covered with fresh tomatoes and cheese and baked,
> and of course, chiles rellenos.
>
> I got an ouch! picking the darn things. They were packed so tightly, so
> big and the bush was so huge that I couldn't really see what I was doing.
> I had to use a pruning shears to cut the stems and while holding a hidden
> pepper for clipping, clipped my pinky finger instead. Actually, I almost
> sliced a hunk of my finger off. Trying to keep a bandaged finger dry
> while working in the kitchen is a challenge that is doomed to failure.

Ow!

This recipe is a fave.

http://www.thatsmyhome.com/mainstreetdeli/stuanna.htm

Janet B. wrote:
> 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.

In your kitchen, your eyes will burn your lungs will burn your skin
will burn. Get a two part fan scheme to move the beautiful smelling
chile smells out a window or out of the way.

Really make sure they are (roasted) enough or the skin will come off
in one place but not easily in another and will make a severely
inferior quality, taste, texture, of roasted chile. IMO

Not too hot, but really roast those guys at the end, think roasting,
not charring.

If you have a lot I can assure you, unless you have lots of patience
and at least one helper you will probably be cursing the green chile
after a short while.

Then you have to peel them in between roasting and will likely fall
far short of the roasting to peeling time ratio.

If you really do have a lot, 2 bushels or more. Either consider buying
a roaster or maybe pay roasters at a green chile stand to do it for
you.

sf wrote:
> On Sun, 23 Sep 2007 11:27:35 -0600, "Janet B." >
> wrote:
>
> >Did he freeze raw peppers or roasted and prepped peppers? I couldn't tell
> >from the Sunset statement if they meant prepped or fresh peppers. I
> >regularly freeze fresh peppers, but the resulting texture didn't seem like
> >it would lend itself to all purposes. I will chop and freeze the small
> >peppers.
>
> I think he just tossed them in raw (and still lives to tell the tale).
> I agree that frozen chilis will not serve all purposes. No matter how
> you prepare them, they will not have that raw crunch when thawed,
> but they will be fine for any cooked food.
> --
I buy a fresh green chile for a soup or to make simple ramen taste
green.

Blinky the Shark wrote:
> sf wrote:
> > On 23 Sep 2007 19:11:28 GMT, Blinky the Shark >
> > wrote:
> >
> >>sf wrote:
> >>
> >>> Maybe her chilies aren't as hot as she would like them to be.
> >>
> >>So that's what the kids are calling them these days...
> >
> > You remember the Red Hot Chili Peppers, don't you?
>
> Worked with them.

http://i.realone.com/assets/rn/img/2...9694-large.jpg

"Julie Bove" > wrote in message
news:7nJJi.6249$TH2.4607@trndny06...
>
> "Janet B." > wrote in message
> ...
>>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. I have one recipe for a chiles rellenos bake, another for
>> stuffed with beans and covered with fresh tomatoes and cheese and baked,
>> and of course, chiles rellenos.
>>
>> I got an ouch! picking the darn things. They were packed so tightly, so
>> big and the bush was so huge that I couldn't really see what I was doing.
>> I had to use a pruning shears to cut the stems and while holding a hidden
>> pepper for clipping, clipped my pinky finger instead. Actually, I almost
>> sliced a hunk of my finger off. Trying to keep a bandaged finger dry
>> while working in the kitchen is a challenge that is doomed to failure.
>
> Ow!
>
> This recipe is a fave.
>
> http://www.thatsmyhome.com/mainstreetdeli/stuanna.htm
I didn't find a recipe, only a Netflix ad.

> wrote in message
ups.com...
>
> Janet B. wrote:
>> 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.
>
> In your kitchen, your eyes will burn your lungs will burn your skin
> will burn. Get a two part fan scheme to move the beautiful smelling
> chile smells out a window or out of the way.
>
> Really make sure they are (roasted) enough or the skin will come off
> in one place but not easily in another and will make a severely
> inferior quality, taste, texture, of roasted chile. IMO
>
> Not too hot, but really roast those guys at the end, think roasting,
> not charring.
>
> If you have a lot I can assure you, unless you have lots of patience
> and at least one helper you will probably be cursing the green chile
> after a short while.
>
> Then you have to peel them in between roasting and will likely fall
> far short of the roasting to peeling time ratio.
>
> If you really do have a lot, 2 bushels or more. Either consider buying
> a roaster or maybe pay roasters at a green chile stand to do it for
> you.
>
Lots of good tips that also apply to processing your own horseradish ;o}
Thanks
Janet

"Janet B." wrote:
>
> 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.
> I have one recipe for a chiles rellenos bake, another for stuffed with beans
> and covered with fresh tomatoes and cheese and baked, and of course, chiles
> rellenos.
>
> I got an ouch! picking the darn things. They were packed so tightly, so big
> and the bush was so huge that I couldn't really see what I was doing. I had
> to use a pruning shears to cut the stems and while holding a hidden pepper
> for clipping, clipped my pinky finger instead. Actually, I almost sliced a
> hunk of my finger off. Trying to keep a bandaged finger dry while working
> in the kitchen is a challenge that is doomed to failure.
>
> Janet

One burger chain sells burgers with green chile on them. Would also
taste good on a hot dog.You could make green chile stew but the Anaheims
don't have a lot of flavour typically. Can also make quesadillas with
green chile. Then there are Navajo tacos: fry bread topped with
taco-type ingredients, green chile and cheese.

On Mon, 24 Sep 2007 19:46:29 -0600, Arri London >
wrote:


Then there are Navajo tacos: fry bread topped with
>taco-type ingredients, green chile and cheese.

I remember you saying that lamb cooked with green chiles and served
with fry bread was wonderful. Do I have that right?

I would like to try that....
Currently waiting to see if I get another contract here in town, and
if I do, you are invited over to try this out...

Christine

On Sun, 23 Sep 2007 17:45:57 -0700, Bobo Bonobo® >
wrote:

>
>You should have included your improvement, the omission of the vinegar
>sauce.

OTOH, I would probably like the addition. I love tobasco.
--

History is a vast early warning system
Norman Cousins

On Sep 24, 7:46 pm, Arri London > wrote:
> "Janet B." wrote:
>
> > 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.
> > I have one recipe for a chiles rellenos bake, another for stuffed with beans
> > and covered with fresh tomatoes and cheese and baked, and of course, chiles
> > rellenos.
>
> > I got an ouch! picking the darn things. They were packed so tightly, so big
> > and the bush was so huge that I couldn't really see what I was doing. I had
> > to use a pruning shears to cut the stems and while holding a hidden pepper
> > for clipping, clipped my pinky finger instead. Actually, I almost sliced a
> > hunk of my finger off. Trying to keep a bandaged finger dry while working
> > in the kitchen is a challenge that is doomed to failure.
>
> > Janet
>
> One burger chain sells burgers with green chile on them.

Which one?

> Would also taste good on a hot dog.

Could anything salvage a hot dog?

> You could make green chile stew but the Anaheims
> don't have a lot of flavour typically.

Anaheims are *tamed* New Mexico chiles. Big Jims, which look just
like them, have more oomph.

> Can also make quesadillas with green chile.

The ones at Del Taco are pretty good because their green is good. I
know that's hard to believe of a fast food joint, but it's true.

> Then there are Navajo tacos: fry bread topped with
> taco-type ingredients, green chile and cheese.

--Bryan

"Arri London" > wrote in message
...
>
>
> "Janet B." wrote:
>>
>> 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.
>> I have one recipe for a chiles rellenos bake, another for stuffed with
>> beans
>> and covered with fresh tomatoes and cheese and baked, and of course,
>> chiles
>> rellenos.
>>
>> I got an ouch! picking the darn things. They were packed so tightly, so
>> big
>> and the bush was so huge that I couldn't really see what I was doing. I
>> had
>> to use a pruning shears to cut the stems and while holding a hidden
>> pepper
>> for clipping, clipped my pinky finger instead. Actually, I almost sliced
>> a
>> hunk of my finger off. Trying to keep a bandaged finger dry while
>> working
>> in the kitchen is a challenge that is doomed to failure.
>>
>> Janet
>
> One burger chain sells burgers with green chile on them. Would also
> taste good on a hot dog.You could make green chile stew but the Anaheims
> don't have a lot of flavour typically. Can also make quesadillas with
> green chile. Then there are Navajo tacos: fry bread topped with
> taco-type ingredients, green chile and cheese.

Oh, I like the Navajo taco idea. All good ideas. Thanks
Janet

Christine Dabney wrote:
>
> On Mon, 24 Sep 2007 19:46:29 -0600, Arri London >
> wrote:
>
> Then there are Navajo tacos: fry bread topped with
> >taco-type ingredients, green chile and cheese.
>
> I remember you saying that lamb cooked with green chiles and served
> with fry bread was wonderful. Do I have that right?
>
> I would like to try that....
> Currently waiting to see if I get another contract here in town, and
> if I do, you are invited over to try this out...
>
> Christine


Yes indeed but not cooked *with* the chile! The lamb was chunked and
roasted over a wood fire. Then piled on the freshly-fried frybread and
topped with roasted peeled chopped green chiles and just a small
sprinkle of salt. Quite a lunch eaten under spectacularly blue Northern
NM skies...

Bobo Bonobo® wrote:
>
> On Sep 24, 7:46 pm, Arri London > wrote:
> > "Janet B." wrote:
> <snip>

> >
> > > I got an ouch! picking the darn things. They were packed so tightly, so big
> > > and the bush was so huge that I couldn't really see what I was doing. I had
> > > to use a pruning shears to cut the stems and while holding a hidden pepper
> > > for clipping, clipped my pinky finger instead. Actually, I almost sliced a
> > > hunk of my finger off. Trying to keep a bandaged finger dry while working
> > > in the kitchen is a challenge that is doomed to failure.
> >
> > > Janet
> >
> > One burger chain sells burgers with green chile on them.
>
> Which one?

Didn't want to mention names but it's Carl's Jr. Although most of the
burger chains around here will offer green chile on the burgers from
time to time.
>
> > Would also taste good on a hot dog.
>
> Could anything salvage a hot dog?

Yes why not? There are good hot dogs around, notable the kosher ones.
The only beef I will eat because the cattle are never ever fed ground-up
animals.
>
> > You could make green chile stew but the Anaheims
> > don't have a lot of flavour typically.
>
> Anaheims are *tamed* New Mexico chiles. Big Jims, which look just
> like them, have more oomph.

Yes I know. Dumb move on the breeders part but money is money.
>
> > Can also make quesadillas with green chile.
>
> The ones at Del Taco are pretty good because their green is good. I
> know that's hard to believe of a fast food joint, but it's true.

Never eaten at Del Taco; don't even know if there is one in town.
>
> > Then there are Navajo tacos: fry bread topped with
> > taco-type ingredients, green chile and cheese.
>
> --Bryan

Navajo tacos (aka Indian tacos) can also be made with red chile.

"Janet B." wrote:
>
> "Arri London" > wrote in message
> ...
> >
> >
> > "Janet B." wrote:
> >>
> >> 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.
> >> I have one recipe for a chiles rellenos bake, another for stuffed with
> >> beans
> >> and covered with fresh tomatoes and cheese and baked, and of course,
> >> chiles
> >> rellenos.
> >>
> >> I got an ouch! picking the darn things. They were packed so tightly, so
> >> big
> >> and the bush was so huge that I couldn't really see what I was doing. I
> >> had
> >> to use a pruning shears to cut the stems and while holding a hidden
> >> pepper
> >> for clipping, clipped my pinky finger instead. Actually, I almost sliced
> >> a
> >> hunk of my finger off. Trying to keep a bandaged finger dry while
> >> working
> >> in the kitchen is a challenge that is doomed to failure.
> >>
> >> Janet
> >
> > One burger chain sells burgers with green chile on them. Would also
> > taste good on a hot dog.You could make green chile stew but the Anaheims
> > don't have a lot of flavour typically. Can also make quesadillas with
> > green chile. Then there are Navajo tacos: fry bread topped with
> > taco-type ingredients, green chile and cheese.
>
> Oh, I like the Navajo taco idea. All good ideas. Thanks
> Janet

YVW! Full of ideas, as opposed to simply being full of it...

Graphic Queen wrote:
>
> On Mon, 24 Sep 2007 19:46:29 -0600, Arri London >
> wrote:
>
> >
> >
> >"Janet B." wrote:
> >>
> >> 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.
> >> I have one recipe for a chiles rellenos bake, another for stuffed with beans
> >> and covered with fresh tomatoes and cheese and baked, and of course, chiles
> >> rellenos.
> >>
> >> I got an ouch! picking the darn things. They were packed so tightly, so big
> >> and the bush was so huge that I couldn't really see what I was doing. I had
> >> to use a pruning shears to cut the stems and while holding a hidden pepper
> >> for clipping, clipped my pinky finger instead. Actually, I almost sliced a
> >> hunk of my finger off. Trying to keep a bandaged finger dry while working
> >> in the kitchen is a challenge that is doomed to failure.
> >>
> >> Janet
> >
> >One burger chain sells burgers with green chile on them. Would also
> >taste good on a hot dog.You could make green chile stew but the Anaheims
> >don't have a lot of flavour typically. Can also make quesadillas with
> >green chile. Then there are Navajo tacos: fry bread topped with
> >taco-type ingredients, green chile and cheese.
>
> New Mexico ones are much better and the best comes from Hatch, NM.

They are better but not available fresh everywhere. However I did send a
few pounds of fresh chiles to the elder bro in NJ (as a birthday gift)
and also sent some to NC (or was it SC) for someone who used to
patronise this group. That person paid for the chiles and the shipping.

A couple of companies do sell frozen NM chiles but I don't know how far
they distribute them. And some other stupid company actually bought the
Hatch name; that occurs on tinned chiles. Around here they must
advertise the chile crop as being 'chiles from Hatch' rather than the
more intuitive 'Hatch chiles'.

Graphic Queen wrote:
>
> On Wed, 26 Sep 2007 07:57:00 -0600, Arri London >
> wrote:
>
> >
> >
> >Graphic Queen wrote:
> >>
> >> On Mon, 24 Sep 2007 19:46:29 -0600, Arri London >
> >> wrote:
> >>
> >> >
> >> >
> >> >"Janet B." wrote

<snip>
> >>
> >> New Mexico ones are much better and the best comes from Hatch, NM.
> >
> >They are better but not available fresh everywhere. However I did send a
> >few pounds of fresh chiles to the elder bro in NJ (as a birthday gift)
> >and also sent some to NC (or was it SC) for someone who used to
> >patronise this group. That person paid for the chiles and the shipping.
> >
> >A couple of companies do sell frozen NM chiles but I don't know how far
> >they distribute them. And some other stupid company actually bought the
> >Hatch name; that occurs on tinned chiles. Around here they must
> >advertise the chile crop as being 'chiles from Hatch' rather than the
> >more intuitive 'Hatch chiles'.
>
> Yeah, that name thing is really ridiculous. You are right about them
> not being available fresh all over. It is too bad because I really do
> believe that their taste is far superior to any other ones I have ever
> had.

If you'd spoken up earlier could've sent you fresh ones. Now what's in
the produce dept is not as nice as the first crops and might not survive
the journey.