|
Post by desertwoman on May 18, 2015 19:31:29 GMT -5
VG- never heard back from you. Do you still want chile seeds? (see my last post)
Also, I haven't forgotten you and BR want my chile recipes. The thing is, I don't have a recipe written down. So I need to wait until the next time I make green chile and red chile so that I can approximate amounts of ingredients. We still have time. Harvest is a ways off.
|
|
|
Post by davidjp on May 21, 2015 9:28:44 GMT -5
I've got a single Sandia that I picked up from a sale, I'll try mixing with some Anaheims and see how it works out. Look forward to some pointers on making a great green Chile.
|
|
|
Post by pepperhead212 on May 21, 2015 10:27:59 GMT -5
desertwoman - I'd like to try those Chamayos (next season - too late for now, plus no room!), as that has been one of my favorite pure ground chile powders I get to make chili with. I'll have to let you know what I have for trade - a bunch of new ones this year, but I have to wait to see if any are keepers, to add to my old list and offer to others. Sadia is one of my new ones, so glad to hear your comments about it.
|
|
|
Post by brownrexx on May 21, 2015 11:33:33 GMT -5
Pepperhead, I am growing the chimayos as well. I got my seed from DW last Winter and I want to try making chili powder this year. Do you just dry the chiles and then grind them to a powder?
I am growing Sandia as well so we can all compare notes.
|
|
|
Post by desertwoman on May 21, 2015 11:41:19 GMT -5
Yes, hang the chiles (like those ristras you saw when you were in the SW). Let them dry out completely. Then grind them into a powder. I'll be posting our red chile guide after we make chile next time. I don't have a recipe per se. we just throw things into the pot. I'll approximate amounts when we make it. Same with the green chile.
|
|
|
Post by OregonRed on May 21, 2015 12:38:02 GMT -5
all this time, I have read and so forth, that chili powder is ground dried chilis and other stuff - cumin...coriander...onion powder etc
|
|
|
Post by lisaann on May 21, 2015 18:33:48 GMT -5
|
|
|
Post by desertwoman on May 21, 2015 18:42:39 GMT -5
all this time, I have read and so forth, that chili powder is ground dried chilis and other stuff - cumin...coriander...onion powder etc That may be for commercial "chili" powder (with an i) We're talking authentic Native chile (with an e) powder. It is straight red chiles. Huge difference.
|
|
|
Post by brownrexx on May 21, 2015 20:50:47 GMT -5
It is straight red chiles. Well I guess that I won't be using THIS chile powder by the tablespoon like my chili recipe calls for! This is so exciting. I can't wait to try this for myself. Now I just need to get some peppers from my plants. Right now they are flowering.
|
|
|
Post by claude on May 21, 2015 21:23:38 GMT -5
Last year I dried the hot peppers thoroughly and then ground them all up, seed included. It is so flavorful! But, I use it sparingly because it has a kick! I could never duplicate it because I never wrote it down...live and learn.
|
|
|
Post by desertwoman on May 21, 2015 22:35:54 GMT -5
Well I guess that I won't be using THIS chile powder by the tablespoon like my chili recipe calls for! You never know. The heat in chiles is determined by location and weather. Hubby tells a story on me. Years ago we had a lot of rain and someone asked me "is this going to be a problem for the chile crops?" I said "Yes. They may not be as hot!" I'm excited to see how your chiles compare to mine, given your geography and you're more humid and wetter conditions. As Claude says- home grown and ground chiles are really flavorful. The chimayo chiles are famous for making red chile powder and sauces. They are described as "smooth full flavor with chocolate tinged base tones. First sweet then hot". The Espanola I sent you are also great as red and are milder- considered 'medium'. They don't have the depth of flavor as the chimayo, but they are tasty.
|
|
|
Post by OregonRed on May 22, 2015 11:35:04 GMT -5
Lisa: yes, I see. I acquired a recipe book some time ago that is just sauces and marinades from scratch! man o mannn
DW - ah yes, I remember you clarified for us the I and the E parts
Claude: I make everything no recipe always now... I use a recipe for 'ideas' hehe
|
|
|
Post by gakaren on May 23, 2015 9:05:16 GMT -5
I have a question....how do you grind your chiles into powder? Do you use a mortar/pestle?
|
|
|
Post by desertwoman on May 23, 2015 9:16:03 GMT -5
I do use a mortar and pestle if I'm just going to grind a small amount for immediate use, early in the harvesting season.
However, I grind dozens of red chiles in the fall to store for the winter. I have a high power blender that grinds them to a fluffy powder in seconds!
|
|
|
Post by tbird on May 23, 2015 9:37:13 GMT -5
Some pepper varieties often get more spindly than others, so I remove the cotyledons, and sometimes the lower leaves, to plant them deeper, so wind wasn't as likely to do damage. I never had any evidence of damage from this, and I've only seen a small amount of rooting along this section, unlike what forms on tomatoes. about how many inches on the stem would you say you plant down?
|
|