Yes, there is such a thing as Chili Madness! Actually there are two types: Chili and Chilies. I went to madness #2 last night and had such a wonderful time that I made a mental note to post it today. I love chilies, every type imaginable. Last year's garden and the mark down produce at the local grocery provided a wonderful excuse to dig out the food dryer. Here's the run down on what is needed:
New Mexico Chilies
Poblano Chilies
Serrano Chilies
Wash and dry the fresh peppers. Slit them in 1/2 lengthwise and put on the racks of the dryer, insides facing up. If you don't like the heat, remove the seeds beforehand otherwise leave them in place. Start up the dryer. Check the peppers after about 8 hours. Some peppers will dry quicker than others. The Poblanos will take the longest. As peppers become dry and wrinkled, remove them and let them sit in the open air to continue air drying. At this point you can stuff them in Ball jars and put on lids loosely. They will keep forever.
Now for my favorite part - making chili powder. Once you taste the homemade variety, I doubt you will ever want store bought chili powder.
5 dried Poblano chilies
5 dried New Mexico chilies
2 dried Serrano chilies
2 tablespoons whole cumin seeds
1 tablespoon garlic powder
2 teaspoons Mexican Oregano
1 tablespoon Paprika
Break up the peppers in to small pieces and grind in a food processor. Place in a shallow layer on a baking sheet. Place in a 350 degree oven
A whimsical collection of everything you love to eat and cook and how to make these treats and wonderful comfort foods from items you have on hand.
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