Chile Pasado Recipes
CHILE PASADO
Chile pasado-chile of the past-- is sun-dried, roasted and peeled green chile. It was the traditional method of preserving green chile in New Mexico before the advent of freezers. This method assumes that you live in a dry climate like New Mexico or Arizona. If not, remove the stems from the chile and place the pods in a food dehydrator until brittle. You can place them in an oven set at the lowest heat possible, but you must monitor them carefully. There are about 10 medium-sized pods to a pound. Found this recipe on the internet. As you can see I dried my first batch using my banana tree. Time indicated is drying time and keep in mind it will vary with humidity. This method can be used to dry other types of chiles.
Provided by Galley Wench
Categories Sauces
Time P4DT1h
Yield 20 pods
Number Of Ingredients 2
Steps:
- Roast the chile pods on a charcoal or gas grill until the pods blister and start to turn black, turning often.
- Remove them from the grill and place in a plastic bag with a wet paper towel for ½ hour.
- Remove and carefully peel the skin off, leaving the stem and seeds intact.
- Tie four pods together by wrapping string around the stems and place over a line outside in the sun.
- Do not let the chiles get wet by rain, and you can protect them from flies and other insects with by wrapping them lightly in cheesecloth.
- Drying time varies with humidity levels, but dry them until they are very dark and brittle.
- To store, break off the stems and place the dried pods in a zip bag and then place in a second zip bag.
- Place in the freezer for optimum results, especially if you live in a humid climate. Because they are brittle, breaking off the stems will sometimes cause the pods to break into strips and other pieces.
- To reconstitute the pods, place them in a pot of boiling water for 1 minute.
- Remove from the heat and let stand for five minutes.
- Remove from the water and drain. Use them in any recipe calling for green chile in any form except whole pods.
Nutrition Facts : Calories 18.2, Fat 0.1, Sodium 3.2, Carbohydrate 4.3, Fiber 0.7, Sugar 2.3, Protein 0.9
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- Roast the chiles. I do this over an open gas flame on my stovetop, but it's better done over a ragingly hot, smoky wood fire. You don't want to really cook the chiles, which is why I don't use my broiler or oven, but if this is all you have, go for it -- broil the chiles, turning often. I char the skins of the chiles over the open flame until they are almost universally black.
- When you've blackened each chile, put it in the produce bag to steam. When they're all done, let them steam in the bag until cool enough to work with. Remove the skins. I do this by scraping the skins off with a butter knife, from stem towards the point. Do not rinse the chiles, as this removes a lot of flavor.
- To dry your chiles, hang them by the stem with the string in a hot, airy, dry place, like a garage in summer, or under a porch. Do not sun dry them, as this will bleach the chiles. Shade is key. Alternatively, you can dry your chiles pasado in a dehydrator set at about 110F, more or less.
- There's a trick to this: The section of the chile closest to the stem will take a long time to fully dry. When you hang the chiles, it dries them more evenly. If you are dehydrating, you will need to turn the chiles over a few times. It can take a full day in a dehydrator, up to a week in open air.
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