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Some of the best Chile that I've had came from my buddies mother. She would Roast 5 different types of chiles, (Ancho, Anaheim, 2 different types of jalepeno and a Habenero, (very hot) until the skin is blackened. (Run fans, open windows, and consider wearing a scuba mask!)
Peel the skin from the chiles, then blend with canned, peeled tomatoes to taste. This stuff is awesome!
You can experiment with spices such as cilantro, garlic etc. if you want, but it tastes great alone.
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