~ Before the days of refrigeration, chile was preserved by drying. If
allowed to dry on their own chile turns from green to red. Many recipes call for "green" chile and after the growing season the
only way to get the green chile is canned or dried. The method here is to dryroasted
green chiles. The other method was to make Chile Cocido
Chile Pasado translates to: Chile from the past, a method for drying roasted
green chile. Many places in Mexico still use this preservation method. Chile
Pasado bought in stores is very expensive.
Roasted Green Chile (with stems)
1. Roast chile. Carefully peel off skins leaving stem intact. Using a 12 inch
piece of twine, tie 3 to 5 chiles each at both ends.
2. Hang chiles over a line and allow to dry in the sun.
allow to get wet. Drying time will vary with humidity. Chile will dry to a
very dark green color. To use in recipes, reconstitute in water. Use as you would
for most green chile recipes. Or this can be ground into a powder.Chile Cocido
~ ( ko-see-tho ) ~ Before the days of refrigeration. Many recipes call for "green" chile and after the
growing season the only way to get the green chile is canned or dried. The
method here is to dry fresh green chiles. Green chiles are first blanched then
dried for storage. ~ Another method is Chile Pasado
* Long green chile pods (fresh)
6 quarts boiling water for blanching
1 tbsp salt
* Only blanch 6 cups of cut chile pods at a time.
1. Cut in half lengthwise, remove seed ball and stem. Dip in boiling water for 3
minutes. Remove, drain, and allow to cool.
2. Place chile pieces on a clean surface in the sun until dried. Store in a cool dry
3. Chile Cocido is re-constituted in water and used in many green chile recipes.
for any one growing their own this may help.
Green chili has a far differnt taste then red. I think it taste better myself.