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| Chile Pasado ~ Before the days of refrigeration, chile was preserved by drying. If allowed to dry on their own chile turns from green to red as shown in the picture on the left. Many recipes call for "green" chile and after the growing season the only way to get the green chile is canned or dried. The method here is to dry roasted green chiles. The other method was to make Chile Cocido. Chile Pasado translates to: Chile from the past, a method for drying roasted green chile. Many places in Mexico still use this preservation method. Chile Pasado bought in stores is very expensive. Roasted Green Chile (with stems) 1. Roast chile. Carefully peel off skins leaving stem intact. Using a 12 inch piece of twine, tie 3 to 5 chiles each at both ends. 2. Hang chiles over a line and allow to dry in the sun. Do NOT allow to get wet. Drying time will vary with humidity. Chile will dry to a very dark green color. To use in recipes, reconstitute in water. Use as you would for most green chile recipes. Or this can be ground into a powder. |