California Green Chiles (Anaheim)

On Sun, 23 Sep 2007 10:11:56 -0600, "Janet B." <[email hidden]>

Quoted message said:

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 news:[email hidden]...

Quoted message said:

On Sun, 23 Sep 2007 10:11:56 -0600, "Janet B." <[email hidden]>

Quoted message said:

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." <[email hidden]> schrieb im Newsbeitrag
news:[email hidden]...

Quoted message said:

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 saltwater over them.
Let them in there for 5 minutes.
Now pour off the saltwater 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." <[email hidden]>

Quoted message said:

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" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Janet B." <[email hidden]> schrieb im Newsbeitrag
news:[email hidden]...

Quoted message said:

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 saltwater over them.
Let them in there for 5 minutes.
Now pour off the saltwater 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 news:[email hidden]...

Quoted message said:

On Sun, 23 Sep 2007 11:27:35 -0600, "Janet B." <[email hidden]>

Quoted message said:

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

Janet B. said:

Quoted message said:

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?

Quoted message said:

Janet

--Bryan

"Bobo Bonobo®" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Janet B. said:

Quoted message said:

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?

Quoted message said:

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® <[email hidden]>

Quoted message said:

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." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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

Quoted message said:

have small ones that would be suitable for chopping or whatever and a lot

of

Quoted message said:

beautiful 2 inch wide and 6-8 inch long ones that I would like to use

whole.

Quoted message said:

I have one recipe for a chiles rellenos bake, another for stuffed with

beans

Quoted message said:

and covered with fresh tomatoes and cheese and baked, and of course,

chiles

Quoted message said:

rellenos.

I got an ouch! picking the darn things. They were packed so tightly, so

big

Quoted message said:

and the bush was so huge that I couldn't really see what I was doing. I

had

Quoted message said:

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

Quoted message said:

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 said:

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." <[email hidden]>

Quoted message said:

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

Quoted message said:

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 <[email hidden]>,

Janet B. said:

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" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Janet B. said:

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 <[email hidden]>,

Omelet said:

In article <[email hidden]>,

Janet B. said:

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 said:

"Omelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Janet B. said:

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" <[email hidden]> wrote in message
news:JLyJi.871$kA4.391@trnddc07...

Quoted message said:

"Janet B." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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

Quoted message said:

have small ones that would be suitable for chopping or whatever and a lot

of

Quoted message said:

beautiful 2 inch wide and 6-8 inch long ones that I would like to use

whole.

Quoted message said:

I have one recipe for a chiles rellenos bake, another for stuffed with

beans

Quoted message said:

and covered with fresh tomatoes and cheese and baked, and of course,

chiles

Quoted message said:

rellenos.

I got an ouch! picking the darn things. They were packed so tightly, so

big

Quoted message said:

and the bush was so huge that I couldn't really see what I was doing. I

had

Quoted message said:

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

Quoted message said:

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 news:[email hidden]...

Quoted message said:

On Sun, 23 Sep 2007 10:11:56 -0600, "Janet B." <[email hidden]>

Quoted message said:

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

Quoted message said:

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" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Janet B. said:

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