The dried red ones on strings? They're called ristras.  You dangles 'em
in front of your door to be picturesque - if yer like most folk. If you
want to use them like in olden days, first make sure they are not
treated with preservatives (many of the ristras are,) rehydrate them
with a soak in boiling water, scrape the meat off the skins and make
enchilada sauce with it.

They are essentially the same as what you buy in powdered form as "New
Mexico red chile powder." Me, I'm a lazy guy, I cook with the red chile
powder.

Lee


OK Don wrote:
> OK - sounds good -- what do you do with the long strings of dried red
> chilies? Are they Anaheims?
> 
> On Sun, Aug 3, 2008 at 12:44 PM, Lee Einer <[EMAIL PROTECTED]> wrote:
>> Normally you would harvest & peel anaheims when they are green. Oh,
>> well, have a taste and use your mouth-imagination to figure what they
>> would go well with when red.
>>
>> Roasted green chiles, in the proud New Mexico tradition, go well with
>> anything except perhaps pancakes or ice cream.
>>
>> Scramble 'em in your eggs. Throw 'em in your hash browns. Put them in
>> your beef stew. Top your chicos & beans with them. Stuff them with
>> cheese, dip them in batter and fry them. Put them in your corn chowder.
>> use them as a hamburger topping. Wizz them up in a blender with milk and
>> sour cream and use them as an enchilada sauce.
>>
>> The list is endless.
>>
>> Lee
>>
>>
>> OK Don wrote:
>>> I remember someone writing about purchasing a bunch of chilis and
>>> processing them a while back (Craig?).
>>> We planted some this year, and are just harvesting some pretty chilis
>>> - now, what do I do with them?
>>> I konw about roasting, placing in paper bags, and removing the skin.
>>> Then what do you do with them?  How do you cook with them?
>>>
>>
>> --
>>
>> Lee
>>
>> If you would be unloved and forgotten, be reasonable. - Kurt Vonnegut
>>
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> 
> 
> 


-- 

Lee

If you would be unloved and forgotten, be reasonable. - Kurt Vonnegut

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