I posted about this on another thread started by
JLinza
but I thought I would show some pics even though it all seems pretty self explanatory, I know some of you like pictures.
These are roasted Pueblo chiles. I roast myself and freeze whole and unpeeled. A life time of putting up green chile has me looking for an easier way, but I can’t live without my roasted green. I thaw a quart bag and then peel. You can see that I leave some char on there, I try to get all the skin but that char is flavor. I season these by eyeball with season salt, gran garlic and BP.
Then I go in by hand (wear a glove if you like, I don’t) and mash and squeeze or squash the Chile through my fingers , it’s grab and squeeze. You want a stringy texture to develop in the Chile. Taste for salt and seasoning adjust if needed.
This is then bagged in a quart size zipper and kept in the fridge. It’s a condiment that goes very well with most breakfast, lunch, and dinner food. The seasoning of the roasted green Chile is a game changer, it elevates the flavor in a very good way.
You can do this same basic process by simply chopping the chiles as fine as you like but I prefer the mash and squeeze method. Either way give it a try, you won’t be disappointed.
JLinza
but I thought I would show some pics even though it all seems pretty self explanatory, I know some of you like pictures.These are roasted Pueblo chiles. I roast myself and freeze whole and unpeeled. A life time of putting up green chile has me looking for an easier way, but I can’t live without my roasted green. I thaw a quart bag and then peel. You can see that I leave some char on there, I try to get all the skin but that char is flavor. I season these by eyeball with season salt, gran garlic and BP.
Then I go in by hand (wear a glove if you like, I don’t) and mash and squeeze or squash the Chile through my fingers , it’s grab and squeeze. You want a stringy texture to develop in the Chile. Taste for salt and seasoning adjust if needed.
This is then bagged in a quart size zipper and kept in the fridge. It’s a condiment that goes very well with most breakfast, lunch, and dinner food. The seasoning of the roasted green Chile is a game changer, it elevates the flavor in a very good way.
You can do this same basic process by simply chopping the chiles as fine as you like but I prefer the mash and squeeze method. Either way give it a try, you won’t be disappointed.
