A friend of ours in Cloverdale who grows Chilies for the local farmers market gave me about 5 pounds of Habenero Chilies on Christmas day. Now what to do with all of them? I usually use about 1-2 in my Salsa and I've tried a Habenero Salsa which is actually pretty mild. But after all of that I still have a mountain of Chilies...If you have any good ideas, please send them my way!Thanks.
2 comments:
Call Jimmy (DeMartini) when he gets back on Monday or Tuesday & ask him how to "smoke" them in the Weber.
Alternately "toast or roast" them, then freeze in ziplocs for future salsas, just like I do with the milder anchos & pasillas we've used.
Hey, you added the blender photo with the habeaneros, etc since I was here last!! And, I like the feeling of looking down into the blender you get - sort of like the "blender scene" in E.T. - just before the blender goes on!! Vertigo!
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