Here's what you need to know
about drying the pods, making powders and beautiful ristras.
Not exact matches
About 7,500 acres of pasillas are cultivated in Mexico, primarily in Aguascalientes, Jalisco, Zacatecas, and Guanajuato, with the annual yield amounting to approximately 3,500 tons of
dried pods.
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8
dried curry leaves 4 green cardamom
pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste
about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
of the
dried pods, remove the fruit from the
pods (you should have
about 3 oz.)
1 small bunch mint (
about 6 sprigs) About 2 tablespoons olive oil 1 large onion, finely chopped 3 garlic cloves, crushed and peeled 2 1/2 tablespoons curry powder (SoupAddict used a combo of madras and yellow curry) 1/2 teaspoon ground cardamom 4 crushed cardamom pods (optional) 2 pounds boneless lamb leg or shoulder, fat removed, cut into 1 - inch cubes and patted dry Salt, freshly ground black pepper 3/4 cup water 2 teaspoons honey (optional) 3 dried figs, sliced (optional) 1 parsnip, peeled and sliced 2 tart - sweet apples, such as Gala or Honeycrisp, peeled, cored and
about 6 sprigs)
About 2 tablespoons olive oil 1 large onion, finely chopped 3 garlic cloves, crushed and peeled 2 1/2 tablespoons curry powder (SoupAddict used a combo of madras and yellow curry) 1/2 teaspoon ground cardamom 4 crushed cardamom pods (optional) 2 pounds boneless lamb leg or shoulder, fat removed, cut into 1 - inch cubes and patted dry Salt, freshly ground black pepper 3/4 cup water 2 teaspoons honey (optional) 3 dried figs, sliced (optional) 1 parsnip, peeled and sliced 2 tart - sweet apples, such as Gala or Honeycrisp, peeled, cored and
About 2 tablespoons olive oil 1 large onion, finely chopped 3 garlic cloves, crushed and peeled 2 1/2 tablespoons curry powder (SoupAddict used a combo of madras and yellow curry) 1/2 teaspoon ground cardamom 4 crushed cardamom
pods (optional) 2 pounds boneless lamb leg or shoulder, fat removed, cut into 1 - inch cubes and patted
dry Salt, freshly ground black pepper 3/4 cup water 2 teaspoons honey (optional) 3
dried figs, sliced (optional) 1 parsnip, peeled and sliced 2 tart - sweet apples, such as Gala or Honeycrisp, peeled, cored and diced
Handling and Processing Fresh Chiles Before thinking
about preservation methods like
drying or pickling, enjoy as many
pods as possible fresh, for unmatched flavor and texture.
«Jingle bell» or «rattle»; an allusion to the seeds rattling in the
pods of this oval chile
about 1 1/2 inches in diameter and dark red in the
dried form.
-- Charlie Hello Charlie: Here's what http://www.chileplants.com/ says
about Thai Dragon: «THAI HOT DRAGON HYBRID - very hot; 3 - 4» by 1/2» wide; thin - skinned fruits; eight times hotter than jalapeno; each plant can produce 150 - 200
pods; good for
drying.»
Step 1) after the oil is warm: Start with cardamon (and I would then increase the
pod number to 4 or 5),
about 3 black peppercorns, the cinnamon (and remember to break the cinnamon stick in half — and Indian cinnamon sticks work better), 2
dried red chillies (I guess this is optional), and one or two cloves.
«
About nine months after pollination, farmers pick the green
pods and
dry them in a complicated process that includes blanching the beans, sweating them and
drying them in the sun, generally over another three to six months.»
INGREDIENTS Handful of snow peas or edible -
pod peas Stock vegetables: 1 celery rib, 1 large carrot, 1 garlic clove, handful of parsley, handful of leek greens, asparagus stalks, all chopped, optional Sea salt 9 or 10 small fresh turnips (
about 3⁄4 pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay leaf 2 bushy thyme sprigs or 1⁄4 teaspoon
dried 1 cup leeks, sliced in 1⁄4 - inch rounds and rinsed (
about 4 small leeks) 4 green garlic cloves, thinly sliced 8 asparagus spears, peeled and the top 3 inches sliced off 1 ⁄ 2 pound fresh peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon minced parsley 1 tablespoon chopped tarragon or chervil