RE: [CH] Chile De Arbol
Mary-Anne Durkee (shantihhh@yahoo.com)
Fri, 7 Feb 2003 17:41:41 -0800 (PST)
It is 1 cup fresh chopped chiles not the dried ones.
Congrats on the little pod!!!!!!
Mary-Anne
--- "T. Matthew Evans" <matt.evans@ce.gatech.edu>
wrote:
> 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
>
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> T. Matthew Evans
> Geosystems Group
> School of Civil and Environmental Engineering
> Georgia Institute of Technology
> URL: www.prism.gatech.edu/~gte964w
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>
>
> -----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
> INCHASE: <http://www.inchase.org>
> PercussionAdvocates:
> <http://www.percussionadvocates.com>
>
>
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