On Mon, 22 Oct 2007 13:05:37 -0500, The Cook <[email hidden]>
Quoted message said:
Question for the chili enthusiasts. How should I preserve the poblanos to make rellenos? Wash and freeze. Roast, peel, remove seeds and freeze.
Other ideas.
Right now I am drying some red poblanos. I think I will smoke some jalapenos and paprikas, dry them and then powder. I already have about 3 cups of powdered paprika.
Question for the chili enthusiasts. How should I preserve the poblanos to make rellenos? Wash and freeze. Roast, peel, remove seeds and freeze.
Other ideas.
Right now I am drying some red poblanos. I think I will smoke some jalapenos and paprikas, dry them and then powder. I already have about 3 cups of powdered paprika. -- Susan N.
"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974)
"The Cook" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Question for the chili enthusiasts. How should I preserve the poblanos to make rellenos? Wash and freeze. Roast, peel, remove seeds and freeze.
Other ideas.
Right now I am drying some red poblanos. I think I will smoke some jalapenos and paprikas, dry them and then powder. I already have about 3 cups of powdered paprika. -- Susan N.
Koko's answer is pretty much a summation of the info the I got when I wanted to save chili peppers for the same purpose. My daughter down in NM says that is what everyone down there does. Janet
On Mon, 22 Oct 2007 12:41:24 -0600, "Janet B." <[email hidden]>
Quoted message said:
"The Cook" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Question for the chili enthusiasts. How should I preserve the poblanos to make rellenos? Wash and freeze. Roast, peel, remove seeds and freeze.
Other ideas.
Right now I am drying some red poblanos. I think I will smoke some jalapenos and paprikas, dry them and then powder. I already have about 3 cups of powdered paprika. -- Susan N.
Koko's answer is pretty much a summation of the info the I got when I wanted to save chili peppers for the same purpose. My daughter down in NM says that is what everyone down there does. Janet
Thanks to Koko and Janet for the information. I ended up with more peppers this week since we got a fairly hard frost Sunday and Monday nights.
I am prepping the poblanos now. Not being a stickler for presentation I first removed the stems and seeds, roasted and am waiting for them to cool enough to peel.
-- Susan N.
"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974)
On Mon, 22 Oct 2007 12:41:24 -0600, "Janet B." <[email hidden]>
Quoted message said:
"The Cook" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Question for the chili enthusiasts. How should I preserve the poblanos to make rellenos? Wash and freeze. Roast, peel, remove seeds and freeze.
Other ideas.
Right now I am drying some red poblanos. I think I will smoke some jalapenos and paprikas, dry them and then powder. I already have about 3 cups of powdered paprika. -- Susan N.
Koko's answer is pretty much a summation of the info the I got when I wanted to save chili peppers for the same purpose. My daughter down in NM says that is what everyone down there does. Janet
Thanks to Koko and Janet for the information. I ended up with more peppers this week since we got a fairly hard frost Sunday and Monday nights.
I am prepping the poblanos now. Not being a stickler for presentation I first removed the stems and seeds, roasted and am waiting for them to cool enough to peel.
-- Susan N.
"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974)
Question for the chili enthusiasts. How should I preserve the poblanos to make rellenos? Wash and freeze. Roast, peel, remove seeds and freeze.
Other ideas.
I think all peppers keep best dried. They are very easy to rehydrate, and when rehydrated their flavor will have intensified and they'll have much better texture than when frozen. People have been drying peppers for many thousands of years... in many recipes dried and rehydrated peppers is better than using fresh. Poblamos and many other peppers are far more often sold dried than fresh... I've never seen any other than bell peppers sold frozen. Typically the commercial food processors invest a lot of money and effort into finding the best ways to handle foods, it's always best to follow their lead. Drying is the oldest and best method of food preservation.
Question for the chili enthusiasts. How should I preserve the poblanos to make rellenos? Wash and freeze. Roast, peel, remove seeds and freeze.
Other ideas.
I think all peppers keep best dried. They are very easy to rehydrate, and when rehydrated their flavor will have intensified and they'll have much better texture than when frozen. People have been drying peppers for many thousands of years... in many recipes dried and rehydrated peppers is better than using fresh. Poblamos and many other peppers are far more often sold dried than fresh... I've never seen any other than bell peppers sold frozen. Typically the commercial food processors invest a lot of money and effort into finding the best ways to handle foods, it's always best to follow their lead. Drying is the oldest and best method of food preservation.
Question for the chili enthusiasts. How should I preserve the poblanos to make rellenos? Wash and freeze. Roast, peel, remove seeds and freeze.
Quoted message said:
Other ideas.
I think all peppers keep best dried. They are very easy to rehydrate, and when rehydrated their flavor will have intensified and they'll have much better texture than when frozen. People have been drying peppers for many thousands of years... in many recipes dried and rehydrated peppers is better than using fresh. Poblamos and many other peppers are far more often sold dried than fresh... I've never seen any other than bell peppers sold frozen. Typically the commercial food processors invest a lot of money and effort into finding the best ways to handle foods, it's always best to follow their lead. Drying is the oldest and best method of food preservation.
Sheldon
Sorry, but I meant to mention that dried poblanos are called anchos.
Question for the chili enthusiasts. How should I preserve the poblanos to make rellenos? Wash and freeze. Roast, peel, remove seeds and freeze.
Quoted message said:
Other ideas.
I think all peppers keep best dried. They are very easy to rehydrate, and when rehydrated their flavor will have intensified and they'll have much better texture than when frozen. People have been drying peppers for many thousands of years... in many recipes dried and rehydrated peppers is better than using fresh. Poblamos and many other peppers are far more often sold dried than fresh... I've never seen any other than bell peppers sold frozen. Typically the commercial food processors invest a lot of money and effort into finding the best ways to handle foods, it's always best to follow their lead. Drying is the oldest and best method of food preservation.
Sheldon
Sorry, but I meant to mention that dried poblanos are called anchos.
Question for the chili enthusiasts. How should I preserve the poblanos to make rellenos? Wash and freeze. Roast, peel, remove seeds and freeze.
Quoted message said:
Other ideas.
I think all peppers keep best dried. They are very easy to rehydrate, and when rehydrated their flavor will have intensified and they'll have much better texture than when frozen. People have been drying peppers for many thousands of years... in many recipes dried and rehydrated peppers is better than using fresh. Poblamos and many other peppers are far more often sold dried than fresh... I've never seen any other than bell peppers sold frozen. Typically the commercial food processors invest a lot of money and effort into finding the best ways to handle foods, it's always best to follow their lead. Drying is the oldest and best method of food preservation.
Sheldon
Sorry, but I meant to mention that dried poblanos are called anchos.
I have at least a gallon of anchos. I have dried and powdered about a quart of paprika. I have smoked and dried both jalapenos and paprikas and have some more to smoke & dry. I have bell peppers chopped and in the freezer.
We had an early frost last Sunday and Monday nights so I am swamped with peppers to preserve. And that is after sharing with my neighbors. -- Susan N.
"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974)
Question for the chili enthusiasts. How should I preserve the poblanos to make rellenos? Wash and freeze. Roast, peel, remove seeds and freeze.
Quoted message said:
Other ideas.
I think all peppers keep best dried. They are very easy to rehydrate, and when rehydrated their flavor will have intensified and they'll have much better texture than when frozen. People have been drying peppers for many thousands of years... in many recipes dried and rehydrated peppers is better than using fresh. Poblamos and many other peppers are far more often sold dried than fresh... I've never seen any other than bell peppers sold frozen. Typically the commercial food processors invest a lot of money and effort into finding the best ways to handle foods, it's always best to follow their lead. Drying is the oldest and best method of food preservation.
Sheldon
Sorry, but I meant to mention that dried poblanos are called anchos.
I have at least a gallon of anchos. I have dried and powdered about a quart of paprika. I have smoked and dried both jalapenos and paprikas and have some more to smoke & dry. I have bell peppers chopped and in the freezer.
We had an early frost last Sunday and Monday nights so I am swamped with peppers to preserve. And that is after sharing with my neighbors. -- Susan N.
"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974)
