Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
1/1 Photo of 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.
Units: US | Metric
Serving Size: 1 (909 g)
Servings Per Recipe: 1