elaine greenwood-hyde

Hi,
can someone tell me what green chili is please. Ren! I'm on the same
international list. :)


BWs Elaine (UK)





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In a message dated 12/19/02 2:04:23 PM, elainegh8@... writes:

<< can someone tell me what green chili is please. Ren! I'm on the same
international list. :) >>

It's green chile with an "e"--technically, "Serano peppers," but in New
Mexico, just "green chile." It's used as an ingredient (roasted, peeled and
chopped), as a casing (roasted, peeled NOT chopped, stuffed with cheese; then
battered and cooked; then covered in cream sauce--kind of the Scotch Egg of
northern New Mexico, called "chile relleno"), and as the main ingredient in
a sauce which is used on enchiladas and other "plate-meals" and at home in
casseroles.

People make salsa with it too. Commercial salsa these days has jalapeño.
Jalapeño isn't from around here. It's often stored in oil, it's HOT hot hot
with no discernable taste, it's kind of daredevil food. But green chile is
JUST food. It has a taste. It has lots of vitamin C and it's just good for
colds and stuffed up noses because it unstuffs your nose right then and there
(and then you get the vegetable and vitamin C effect too).

Here:

http://www.hatch-chile.com/

What you see is RED chile. I'll tell about that in a minute.

But if you click on "frozen green chile" they'll show you a case of fresh
green.
(If you click on "fresh" they won't show you anything. <g>)

They're four to eight inches long, in real life. They sell it loose at the
grocery stores as long as it's in season. You can buy it canned or frozen
anytime.


Red is the green stuff, at the end of the season, dried. Those strings of
chiles are called "ristras," and people who make red chile sauce (which I do
not) just take a few and grind them up and make a sauce, kind of like a
gravy, and that can be used on enchiladas and other stuff too. If it's put
on fried eggs, that's "huevos rancheros."

Sandra

Schuyler Waynforth <[email protected]>

Let me just add that it is very addictive. Having lived for the
past 7 years in New Mexico and just moved to England both Red and
Green are desperately missed around here. Fortunatly we have a
couple of sources who are sending care packages. And we are trying
to fend off some of the cravings with curries, but they just aren't
the same.

Schuyler

--- In [email protected], SandraDodd@a... wrote:
>
> In a message dated 12/19/02 2:04:23 PM, elainegh8@h... writes:
>
> << can someone tell me what green chili is please. Ren! I'm on
the same
> international list. :) >>
>
> It's green chile with an "e"--technically, "Serano peppers," but
in New
> Mexico, just "green chile." It's used as an ingredient (roasted,
peeled and
> chopped), as a casing (roasted, peeled NOT chopped, stuffed with
cheese; then
> battered and cooked; then covered in cream sauce--kind of the
Scotch Egg of
> northern New Mexico, called "chile relleno"), and as the main
ingredient in
> a sauce which is used on enchiladas and other "plate-meals" and at
home in
> casseroles.
>
> People make salsa with it too. Commercial salsa these days has
jalapeño.
> Jalapeño isn't from around here. It's often stored in oil, it's
HOT hot hot
> with no discernable taste, it's kind of daredevil food. But green
chile is
> JUST food. It has a taste. It has lots of vitamin C and it's
just good for
> colds and stuffed up noses because it unstuffs your nose right
then and there
> (and then you get the vegetable and vitamin C effect too).
>
> Here:
>
> http://www.hatch-chile.com/
>
> What you see is RED chile. I'll tell about that in a minute.
>
> But if you click on "frozen green chile" they'll show you a case
of fresh
> green.
> (If you click on "fresh" they won't show you anything. <g>)
>
> They're four to eight inches long, in real life. They sell it
loose at the
> grocery stores as long as it's in season. You can buy it canned
or frozen
> anytime.
>
>
> Red is the green stuff, at the end of the season, dried. Those
strings of
> chiles are called "ristras," and people who make red chile sauce
(which I do
> not) just take a few and grind them up and make a sauce, kind of
like a
> gravy, and that can be used on enchiladas and other stuff too. If
it's put
> on fried eggs, that's "huevos rancheros."
>
> Sandra

elaine greenwood-hyde

Thanks for the info Sandra. We get quite a few chilli ( chili chillie?)
varieties over here now but no the large green ones you refered to as being
the green chile.
We do get big red chillis of the same size and shape as the green chile
which are very mild and used for stuffing, they look very similar. We also
get birdseye chillis (Thai) and scotch bonnet (Jamaican) plus the most
common which are small bullet chillis that are used in Indian cooking.


Regards, Elaine




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