I posted a couple of weeks ago about chile harvest season. We have since decided that we just didn't have enough chile, so we got another 40 pounds. I suspect that the first bag was less than 30 pounds and it didn't look like enough for all the sauce and salsa I wanted to make. Here's a rundown of the work that goes into processing 40 pounds of chile.
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| Hubbers has his peeling operation figured out |
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| Roasted chiles in the bag before peeling |
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| Peeled chiles (these were eaten as rellenos that night) |
After peeling, I made 3 batches of green chile sauce from 4 pounds of chiles per batch. Then a batch of salsa (
pdf of recipes from NMSU) from 3 pounds of chiles. The rest get ziplocked and frozen.
Yum. Kyle and I were lucky enough to find some green chilies being roasted at the grocery store right down the street from us. You better believe we bought some - I'm totally excited to get busy making stuff.
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