For Scavenger Hunt 102, Number 7, welcome mat or rug. About a 10 minute sketch in my Cachet sketchbook, 1/2 page with a Micron 05 pen.
Gene picked up the fresh roasted chile on Wednesday and we decided to peel it under the carport in the shade. We had three bags of chile to peel. We started with the medium hot green chile.
This is the green chile, but as it is the end of the season, there was quite a bit of red mixed in. The pan nearest the bottom right is the peeled chile. You can see the black burned peel on the other pods.
Gene's mom, Frances, and Gene peeling. We wear surgical gloves to keep our hands from burning. This chile wasn't hot at all, though. Then we put it in plastic freezer bags and freeze it for use all year long.We bought fresh roasted red as well and peeled it the next morning. It is good, but has a much sweeter taste as it has ripened. This chile is from Hatch and I feel the chile from there is just sweeter, period. This is our first time to package just the fresh red on its own. We prefer the pure green (the chile from Chimayo is so tasty and not sweet) and then like the red when it is dried and blended into a sauce. The fresh roasted is chopped with salt and fresh garlic and we eat it on eggs, sandwiches, and in stew or just chile with meat. Yummmm on all counts.
You are missing out if you have never had New Mexico chile, in a class all its own. New Mexico has an official State question, "Red or Green??" Restaurants here call it Christmas if you order both red and green on an enchilada.
Now I have to go eat some chile.............
13 comments:
Jo: Wonderful post, I so like peppers but the only hot thing I eat is mild chicken wings.
fishing guy, we eat hot peppers, but not so hot that you can't taste the good flavors. By the way, we ate at the Texas Roadhouse here in ABQ tonight. :)
I guess I'm going to have to visit New Mexico sometime to try this...it sounds delicious. In New York we don't have "red or green"...but we do have black and whites (a type of cookie).
Rhonda, I've heard of those cookies but have never tried them either. I do make a NY cheesecake that I got out of McCalls magazine about 40 years ago. Very good. Ha. I failed to mention that Frances is 91 years old and sure knows her chile. She is in assisted living so doesn't cook now, but my mouth waters for her breakfasts with eggs,bacon or sausage, potatoes, tortillas and chile. Oh my.....
Great sketch of the mat and door, Jo - love your squigglies!! And the pepper photos were really interesting - I never knew how that was done!
Hi Regina, thank you. The chile used to be roasted on top of a wood stove or in the oven. Now they make a metal basket and turn it over a butane burner. They can roast one or two gunny sack fulls at a time. We also cooked it on our grill. They roast it in about 10 minutes and we used to take all day, turning the chile a pod at a time on the stove or grill.
I really enjoyed reading your blog about chiles. I remember my sister thinking she really like hot Mexican food...until she found out that American food is not the same as authentic Mexican---much, much hotter. I once strung little red peppers not knowing how hot they were and rubbed my eyes....ow! what a mistake...know better now. Thank you for your generous comments about on my blog.
I have sent you an award .. you can pick it up at my blog. I really enjoyed looking throughout your sketches/finished work, reading your commentaries (spelling)....what a nice blog to start off the day with.
oooh....you are making me hungry! Those chiles look delicious!
Joe, I came to your blog via fishing guy, and I love your work! Gorgeous! I hope you don't mind if I add you to my art-related blog, Blue Lotus Tile (http://bluelotustile.blogspot.com)
Come by and check it out but also visit my main blog, A Colorful World (http://daughterm.blogspot.com)
So, you're from Bastrop!!!! We used to live in Ledbetter! I have a post called Festival Hill you might want to check out. :-) Have a great week! Glad I found you!
Marie
Susan, Hi. Yes chiles can be a little bit hard on the eyes and hands. We wear rubber gloves. New Mexican food is different than California, Arizona and Tex-Mex, too. We miss it and have to take the "real stuff" home with us to Texas.
I will check out the award. Thank you.
Valerie, hi there. Thank you for stopping by this evening.
Hi Marie, Tile Lady, I will check out your blogs in more detail. We are in New Mexico for the summer and in a couple of weeks go back to Bastrop for the winter. Thanks for stopping in, nice to know you.
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