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Old 10-25-2007, 08:14 PM   #11
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I use them a lot in cooking curries.

Life is too short to eat processed, artificially-colored, chemically-preserved, genetically-modified food. Or maybe that IS why life's too short.
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Old 10-25-2007, 08:20 PM   #12
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For New Mexico red chli sauce we use either the ground ot the whole dried red chili pods.For the pods you break them open dump ot the seeds and soak them in hot water until soft then puree them and start the sauce.

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Old 10-25-2007, 09:10 PM   #13
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The dried versions of chiles have a very different flavor from the fresh ones. Think about fresh jalapenos and the dried version - chipotle.

The fresh and dry versions of a pepper usually have different names. Check out this site.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 10-26-2007, 09:37 PM   #14
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I use them a lot! Love the deep flavors. Most of the time I combine different chiles and make up a batch then use them as a flavoring too in dishes that do not necessarily call for them.
I mean a puree of chiles.
Dry toast them shortly, take out the seeds, soak then puree them.
Or fry them in fat (lard is best) very shortly etc.
Sometimes you want to toast the seeds too and add to the sauce.
Good stuff!
They taste VERY different than fresh ones.
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Old 10-29-2007, 05:05 PM   #15
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mylegsbig, Sorry I haven't gotten back to you. It's been a bit crazzzzzyyyy around here. Their are several salsa recipes in Rick Bayless book "Salsas that cook". Can you check that out of the library. I can type one out later this week.
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Old 10-30-2007, 02:15 PM   #16
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I use dry chiis all the time and probably have 5 or 6 different types on hand. I think my favorite is to toast them as you mentioned earlier. They get a chocolaty flavor when toasted, especially the Ancho's. I also grind them into a powder, sometimes toasted, sometimes not, to make chili powder for chili or to rub on meat. You will find the flavor much more potent than what you find pre ground in the grocery.

I also toast fresh peppers for a bit of added flavor as well.

Also I should add that a dry jalapeno is not a Chipotle. Chipotle means smoked and smoked Jalapenos are called Chipotle peppers. Hope this helps.
Bryan Knox
What if the the Hokey Pokey IS what it is all about?
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Old 10-31-2007, 08:45 AM   #17
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Yea, I'll saute some in oil with garlic. Serve on pasta.
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Old 10-31-2007, 07:45 PM   #18
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I buy the packets dried crushed chillis and throw it in a dish i want a little hot. Like butter chicken, and stuff like that.

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