Denver
Green Chili|
Denver
Green Chili |
Ever cooked with green chile juice? So far, I think I'm the only
one in the universe who does. Now that it's chile season, we
have the chance to accumulate lots of chile juice.
The chile
juice is left in the bottom of your bushel bag after you
finish packing up your chiles. Note that when you buy a fresh
roasted bushel of chiles, you need to let them sit wrapped up
in the
bag for at least a half hour to sweat or steam. This loosens
up the skins and makes peeling easier. I usually let them sweat
for 1 to 2 hours. Any longer than that, you should be putting
the bag in the refrigerator.
The longer the bag sweats, the more
juice will be left in the bottom. Quantity also depends on the variety of
chile. You will also get juice when you thaw a bag of frozen chiles.
Note that
chile juice keeps quite a bit longer in the
refrigerator than
do chiles. You should not keep chiles any longer than a week in the
fridge, but the juice will keep for months.
I've experimented with about a half-dozen recipes with chile juice.
In most cases, the chile juice hasn't added anything so I consider
the recipe to be useless. This particular one is a winner, and is
very simple.
It has a distinctive taste, and so far everyone who's
tried it has liked it.
You see 2 very different pictures below. With the first, I shook
up the bottle of chile juice and strained it through a coarse
sieve (like a collander), so particles of chile skin got through.
With the second, I did not shake up the bottle and just poured
the juice off the top so the sediment stayed in the bottom. I
thought the first batch had a bit more of the distinctive taste,
but they more or less taste the same.
I got the name from
the first batch - it really looks like "dirty rice."
Southwestern Dirty Rice
Ingredients:
1 cup rice
1 1/2 cups chile juice, strained
1/2 cup water
1/2 tsp salt
2 cloves garlic, pressed or minced
1/2 tsp ground cumin
1/2 cup fresh cilantro, chopped
cilantro for garnish
Preparation:
1. Combine the first 5 ingredients (everything but cilantro)
in a covered pot on the stove.
2. Bring to a boil, then simmer on low until rice is fully cooked
and liquid is absorbed (20-25 min), then stir in cilantro.
3. Remove from heat and serve with fresh cilantro as a
garnish.
Note: For variation, you can add red or yellow bell pepper
or pimentos halfway through the cooking, diced green chiles,
chopped onions, whatever. You may also want to vary the
proportion of chile juice and water or use chicken broth
instead of the water.
Preparation time: about 1/2 hour
Makes: 3 cups
Southwestern Dirty Rice - includes sediment (black speckles)
Southwestern Dirty Rice - no sediment (looks like it's made with beef broth)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
http://denvergreenchili.com/weeklyrecipes.aspx
Please send me a message at:
http://denvergreenchili.com/specialrequests.aspx
Have a hot
week!
Anita
To unsubscribe, go to our Subscribe page and use the unsubscribe form on the right.
Your email address is used just for the recipe of the week and is never shared with anyone.