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Old 04-26-2012, 10:22 AM   #11
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Originally Posted by GLC View Post
No. I meant that the fresh peppers have to be well dried so the skin can char quickly.

Although for chili, I buy assorted dried peppers and powder them. The skins are so brittle that they also powder. There are some visible specks, but that adds to the visual appeal of the dish. I find this produces a better flavor than bottled chili powder. I should add that you have to have, as I do, a grocer with bins of several types of dried peppers.
absofreakinlutely! +1

i started grinding my own dried chilis (ancho, chipotle, thai dragon, cayenne, mulato, etc.) a few years ago to make chili powder for "chili".

it makes a huge difference.

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beidh ar la linn.
wisdom is often in short supply within ones' ego.
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Old 04-26-2012, 12:12 PM   #12
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I often keep fresh chili peppers in my refrigerator but there comes a point where they're not as fresh, and then I just set them out in a dry place and forget about them until they've dehydrated themselves. Then I grind them up for chili pepper sprinkles.

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Old 04-26-2012, 01:31 PM   #13
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My chili doesn't have chili powder in it but I may try it now.Homemade of course.
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Old 04-29-2012, 01:37 PM   #14
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So I grilled the chilies instead of using the torch and it was way easier! The pablanos were a little easier to peel if they were not cooked until soft. They all definately cooked more on the grill than the torch.
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