Ok so I just finished washing a 1/2 bushel of fresh roasted chiles from a neighbor’s farm and I need a fresh recipe (salsa, pico, etc). Normally I’ll make a 50/50 blend of chiles and garlic with heavy salt and black pepper and eat that on chips. I did just have a slice of, straight out of the oven, cornbread with a couple chiles and butter; washed it down with a slightly smoky homebrewed “table stout.” That was nice but I still need some inspiration. What do you have for me?
50/50 chile and garlic is pretty intense, even for me. I love pico-but it’s probably 50% tomatoes, 40% peppers(chiles and jalapenos) and the rest onion, cilantro and garlic. How hot are these peppers? That’s pretty variable. The Big Jims I bought are pretty damn hot but we use them when we want chile flavor without the severe burn, but the Barkers from the same farm are just plain hot(but tasty). We make the pico and use it on chips, fried eggs, omelettes, hamburgers, hot dogs, etc. Down here it’s a staple food.
hey. yes it’s intense but oh so good. This batch of chiles isn’t that hot; I can’t really recall but I think he said they were “College” chiles which might be a local CSU (extension) variety? Staple food is right though, cheers
WOW, no recipes?! I guess I’ll share a recipe, I’ll make this today to eat while I’m starting some of the side dishes for t-day
PESTO (Mexican style)
6-7 whole roasted green chiles (med to large)
3 -4 galic cloves (use the side of a knife blade to squish the garlic)
juice of 1/2 lime
1/2 cup Olive Oil
1/3 cup pine nuts
pinch of salt
Blend thoroughly, eat on chips. Sometimes I blend in a small handfull of cilantro but not always.
I love green chilies, wish they grew around here!
I love roasting 4 or 5 green chilies over a fire, grilling some slabs of onion (basically sliced into rafts and secured with toothpicks) and a decent steak (sirloin is good). Peel the chilies and slice, slice up the onions, and thinly slice the grilled steak on a diagonal. Add more spices if you like, mix it all up, and put on crusty grilled bread, maybe with some cheese or roasted garlic. Great sandwich!
Add red and green bell peppers, put it on a tortilla with cheese, pico de gallo and some avocado and it’s steak fajitas. I foresee turkey fajitas in the near future.
Well be having green chile turkey enchiladas tomorrow with a green chile pumpkin soup.
[quote]Well be having green chile turkey enchiladas tomorrow
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With roasted tomatillos, onions, garlic and cilantro in the sauce too? I’ve done that before, and it’s a great use of leftover turkey. I like to heat up the turkey in some of the sauce before making them to help ensure they’re moist.
+1 My wife puts pico on everything as well…awesome stuff.
So awesome that I started planting my own patch of chiles…every two weeks, a 4 x 8 foot space yields what you see in the pic below…
My “quick make” Pico de Gallo recipe:
12 peppers; a blend of jalapeño, cowhorn, sweet and hot banana – but mostly jalapeño
1 large onion, any variety
two cans Rotel diced tomatoes with cilantro & lime juice
two cloves crushed garlic
salt and pepper to taste
Dice all peppers and onion to 1/8" size; blend all ingrediants. Flavor improves as the mix melds together over time…
Given more time, I’ll drop the cans of Rotel and use petite diced tomatoes, fresh lime juice, and fresh chopped cilantro.
I’m thinking I’ll expand the Chile garden next year…I have better luck with them compared to hops in our hot, humid climate.
Kernel, those are good looking peppers
Gordon, a good roasted tomatillo sauce is one of the finest things life has to offer.
Corky, turkey enchiladas are pretty awesome especially with a good tomatillo sauce. Btw, I think the chiles/garlic mix looks closer to 70/30, of course it’s a mix to taste recipe.
Nic, chiles make just about any sandwich great. I’ve been stuck on ham and swiss w/chiles
Not knowing what type of chiles you have makes it tough to recommend a recipe, I think. I was trying to Google a recipe by Diane Kennedy, but came up empty. Maybe one of these?
http://cookinginmexico.com/2010/04/01/salsa-verde-green-chile-sauce/
Take a flank steak and slice a big pocket into it. Take 4-5 whole, roasted, hot NM green chilies (seeds removed) and stuff them with some queso fresco. Marinate the steak in some olive oil, lime juice, salt and spice marinade for an hour or two. Stuff the steak with the cheese stuffed green chilies. Lace the pocket up with a skewer and grill that thing up. 6-8 minutes per side. Keep the lime halves in the marinade and use them to baste the meat while it cooks.
I slice it and serve it with tortillas, rice and black beans.
Es muy bueno!!!
I’m sorry; I should have finished the explanation. As far as I can recall College chiles are a local cross variety that’s essentially a half step up or down from Big Jim (might be a cross between New Mexico and Big Jim, New Mexico and Barker, or maybe not).
Mmm…Chilaquiles (w/ runny yolks). Funny how something so simple can be so damn good.
Salsa Verde is hard to beat but I’ve found something I might like better. I can’t quite pin it down but it’s a tomatillo and chipotle sauce. The closest I’ve been to getting the right flavor was with a Rick Bayless recipe. I think tomorrow I’ll make a batch with green chiles and chipotle. cheers
Looks good, might make a version of this over coals. I could see a left-overs sandwich with crusty grilled bread like nic was saying
Over coals for sure. You want it to taste like fire, not gas!!!
Bump…old topic new post. Got a 1/2 bushel of chilies today. 1/4 extra hot 1/4 hot (not to me) will be peeling
and preserving chilies…smell so good charring in the basket
I’m confused about what I’m looking at. I see that it’s a basket with a bunch of chilies in it. You rotate it I assume to get uniform charring? What/where is the heat source?
1/2 bushel of chilies . . . awesome 
You light a fire under it or use a brush torch. I did mine a while back in the egg; roasted and peeled 10 pounds which is about 1/4 case. Maybe a bit less. Spread on parchment paper and then covered with saran wrap- rolled up and frozen, I have enough to last though till next year.
No need for the big drum if you don’t mind spending some time on the burners of your stove. Gas or electric. Then drop in plastic bag. Peel when cooled. Speaking of chiles- Just roasted and peeled 5 poblano’s. Torn into wide strips and layered with salt and macerating in high-quality olive oil. This’ll be eaten with pasta or crusty french bread and cheese.
Awesome. What do you pay per pound for chilies? I imagine it’s a lot cheaper than here, but even here they’re not that bad, ~$2-$4 per pound depending on variety. More for things like habeneros.
Tom that is a cell phone pic…just snapped on the spur of the moment. If you look closely there
is a propane hose in the photo on the lower right hand side of that basket…the basket is motorized
there is a burner on the other side as well…It just spins and the torches char and heat the peppas…
then they bag em up and while they are still hot they cook in the bag and the skin goes slack. You
can then slide the skin off easily when they cool enough to handle. WEAR NITRILE gloves…!!!~
I bought 40 bux worth which finished out into 5ea. 1 gallon ziploc baggies full…No idea the wieght.
Edit…there is considerable waste when you process them yourself…they are so hard to seperate
from the seed stem end…that you just want to cut off the seed end and deal with the rest. These
were not so thick fleshed…which IMO would be better to deal with…the thin flesh is clingy and
does not seperate well from the seed or the skin as compared to the thick fleshed ones…
Man, that’s excellent. There’s no place to get them cooked like that around here, at least as far as I know.
Then again, there’s probably no place to get fresh dungeness crab there, so it’s a tradeoff.