It's ristras, bro. Like Re-straws.
Sounds like you've got some picoso sabroso going on in yer pad. Good on ya. Lee OK Don wrote: > I never can remember that word - ristas. Maybe it'll sink in this > time. We've been growing our own cayenne peppers - stringing them up > to dry for keeping till next season, so thought we'd try the anaheims > in addition this year. The chilies and okra are about all that last > through the 100+ heat here - so the more the merrier! > We had three of the fresh red anaheims tongiht in a curried orka dish > that was yummy. - > > On Sun, Aug 3, 2008 at 4:51 PM, Lee Einer <[EMAIL PROTECTED]> wrote: >> The dried red ones on strings? They're called ristras. You dangles 'em >> in front of your door to be picturesque - if yer like most folk. If you >> want to use them like in olden days, first make sure they are not >> treated with preservatives (many of the ristras are,) rehydrate them >> with a soak in boiling water, scrape the meat off the skins and make >> enchilada sauce with it. >> >> They are essentially the same as what you buy in powdered form as "New >> Mexico red chile powder." Me, I'm a lazy guy, I cook with the red chile >> powder. >> >> Lee > -- Lee If you would be unloved and forgotten, be reasonable. - Kurt Vonnegut _______________________________________ http://www.okiebenz.com For new parts see official list sponsor: http://www.buymbparts.com/ For used parts email [EMAIL PROTECTED] To Unsubscribe or change delivery options go to: http://okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
