RE: [CH] Chile De Arbol
T. Matthew Evans (matt.evans@ce.gatech.edu)
Wed, 5 Feb 2003 12:12:48 -0500
Personally, I always leave the skin on broiled or roasted tomatoes or
tomatillos. It makes the sauce look more rustic and adds tremendous flavor.
Also, Mary-Anne -- the recipe calls for "40 arbol chiles (1 cup)". It seems
to me that one cup would be the volume equivalent of 40 dried chiles de
Arbol, not fresh. Any thoughts? By the way, this is a similar salsa
preparation to many used by Diana Kennedy for dried chiles. Please clarify.
Thanks.
Matt
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T. Matthew Evans
Geosystems Group
School of Civil and Environmental Engineering
Georgia Institute of Technology
URL: www.prism.gatech.edu/~gte964w
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-----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com]On Behalf Of Chad A Gard
Sent: Wednesday, February 05, 2003 11:33 AM
To: Mary-Anne Durkee
Cc: Frank J. Hashek; chile-heads@globalgarden.com
Subject: Re: [CH] Chile De Arbol
On Tuesday, February 4, 2003, at 08:01 PM, Mary-Anne Durkee wrote:
>
> Broil, turning occasionally, until charred all over,
> 10 or 12 minutes. Transfer to a saucepan along with
> the remaining ingredients.
Do you peel the tomatoes and tomatillos before transferring to the
saucepan, or do you go ahead and include the charred skin?
Chad A Gard
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