Re: [CH] Chile De Arbol
Mary-Anne Durkee (shantihhh@yahoo.com)
Fri, 7 Feb 2003 17:48:14 -0800 (PST)
-I leave the charred skin for flavour and a rustic
look just like Matt.
-- Chad A Gard <gard@indy.net> wrote:
>
> 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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