Sentences with phrase «make ristras»

Only chile types that dehydrate sufficiently to eliminate rotting can be used to make ristras.

Red varieties can be strung together and dried to make ristras.

To make a ristra, a supply of freshly picked, red (or just turning red) New Mexican chile pods is necessary; three - fourths of a bushel of chile will make a ristra about three feet long.

Not exact matches

(Anaheim is actually a variety of New Mexico chile, as are Sandia, Big Jim, etc.) These same green chiles are the immature stage of the New Mexico red chiles, which are used to make chile ristras, and when dried, are ground into red chile powder.

Much of the ground chile and the ristras sold around Chimayo are likely to be made from Hatch chiles — though you can buy Chimayo and other native chiles at the local farmers» markets.

Early chile decorations served culinary purposes — they were the ristras and wreaths made of dried red chiles that could be plucked when necessary for the Posole, another tradition Christmas Eve and New Year's Eve meals.

Red chile, which is pungent, is left whole to be made into decorative ristras or sold in bags, is crushed into flakes, or is ground into powder.

To make a 36 ″ ristra will require around 15 pounds of fresh red pods.

Traditional New Mexican ristras are made by tying New Mexico red chiles together in clusters of three, with cotton string (this works with various other chiles as well).

Here's what you need to know about drying the pods, making powders and beautiful ristras.

Do not spray the ristra with lacquer to make it shiny — all that will do is make the peppers inedible.

We purchased Napa cabbage (that found its way into a salad and a soup), carrots and potatoes (made into soup), ristras, green chili powder, homemade tortillas and some delicious summer sausage and pepperoni.