Chile Pasado Recipes

CHILE PASADO

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.

CHILES TOREADOS

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

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.