Chile Pasado Recipes

CHILE PASADO

Chile Pasado image

Chile pasado-chile of the past-- is sun-dried, roasted and peeled green chile. It was the traditional method of preserving green chile in New Mexico before the advent of freezers. This method assumes that you live in a dry climate like New Mexico or Arizona. If not, remove the stems from the chile and place the pods in a food dehydrator until brittle. You can place them in an oven set at the lowest heat possible, but you must monitor them carefully. There are about 10 medium-sized pods to a pound. Found this recipe on the internet. As you can see I dried my first batch using my banana tree. Time indicated is drying time and keep in mind it will vary with humidity. This method can be used to dry other types of chiles.

Provided by Galley Wench

Categories Sauces

Time P4DT1h

Yield 20 pods

Number Of Ingredients 2

Ingredients

2 lbs new mexico green hatch chiles (2 lbs. equalis about 20 pods)
string

Steps:

Roast the chile pods on a charcoal or gas grill until the pods blister and start to turn black, turning often.
Remove them from the grill and place in a plastic bag with a wet paper towel for ½ hour.
Remove and carefully peel the skin off, leaving the stem and seeds intact.
Tie four pods together by wrapping string around the stems and place over a line outside in the sun.
Do not let the chiles get wet by rain, and you can protect them from flies and other insects with by wrapping them lightly in cheesecloth.
Drying time varies with humidity levels, but dry them until they are very dark and brittle.
To store, break off the stems and place the dried pods in a zip bag and then place in a second zip bag.
Place in the freezer for optimum results, especially if you live in a humid climate. Because they are brittle, breaking off the stems will sometimes cause the pods to break into strips and other pieces.
To reconstitute the pods, place them in a pot of boiling water for 1 minute.
Remove from the heat and let stand for five minutes.
Remove from the water and drain. Use them in any recipe calling for green chile in any form except whole pods.

Nutrition Facts : Calories 18.2, Fat 0.1, Sodium 3.2, Carbohydrate 4.3, Fiber 0.7, Sugar 2.3, Protein 0.9

CHILES TOREADOS

Chiles Toreados image

Provided by Marcela Valladolid

Time 3h10m

Yield 1 pound

Number Of Ingredients 5

Ingredients

1/4 cup lime juice
1/4 cup soy sauce
2 tablespoons oyster sauce
Vegetable oil
1 pound fresh Anaheim or guero chiles

Steps:

Mix the lime juice, soy sauce and oyster sauce in a bowl; set aside. Pour the vegetable oil into a skillet to come halfway up the sides. Heat the oil over medium-high heat until a deep-fry thermometer reads 350 degrees F. Working in batches, fry the chiles until golden, about 4 minutes. Drain on paper towels. Add the warm chiles to the lime juice mixture and toss. Chill at least 3 hours.

SANTA FE SALAD WITH CHILE PASADO DRESSING

Santa Fe Salad With Chile Pasado Dressing image

Here's a recipe to use up those Chile Pasado's that you just made. (See Recipe # ). If piñon nuts are not available, substitute sunflower seeds or chopped walnuts in this spicy tossed green salad. Found this recipe on the internet. Time indicated includes reconstituting peppers and chill time for the dressing.

Provided by Galley Wench

Categories Salad Dressings

Time 1h30m

Yield 4-6

Number Of Ingredients 15

Ingredients

1/2 ounce dried chili, pasado reconstituted to make about 1/2 cup, chopped
1/4 cup mayonnaise
2 tablespoons sour cream
1 tablespoon olive oil
1 tablespoon lime juice
1 garlic clove, minced
1/4 teaspoon sugar
1 teaspoon chopped fresh cilantro
1/4 teaspoon ground cumin
1/2 cup jicama, diced or 1/2 cup substitute green apple
4 green onions, chopped, including the green part
2 chopped red ripe tomatoes
mixed salad green (radicchio, butter, and red leaf lettuce)
1/4 cup nuts (pinon nuts, walnuts or sunflower seeds)
1/2 cup corn (optional)

Steps:

To Reconstitute Peppers:.
To reconstitute the pods, place them in a pot of boiling water for 1 minute. Remove from the heat and let stand for five minutes. Remove from the water and drain.
Dessing:.
Combine all the ingredients in a bowl and allow the dressing to sit for a few hours covered, in the refrigerator, to blend the flavors.
To make the salad:
Combine the jicama, onions, tomatoes, and salad greens. Toss with the dressing, top with the nuts, and serve.
Heat Scale: Medium.

Nutrition Facts : Calories 187.9, Fat 14.3, SaturatedFat 2.6, Cholesterol 6.5, Sodium 174.8, Carbohydrate 14.2, Fiber 3.8, Sugar 5.4, Protein 3.2

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