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Dave-
I just harvested my first fully red and ripe poblano chile. I am interested in making a red chile sauce for chicken enchiladas as I often do with dried anchos. Do you have any recommendations on transforming these ripe, fresh red poblanos into sauce? I have recipes for dried anchos, but not the fresh poblanos rojos. I have thought about dehydrating them, but wonder how a sauce would turn out with fresh (perhaps roasted) chiles? This is really the crux of the question: to dehydrate or not. As a second question: is there any good reference for home-made chipotles from fresh red jalapenos? Also, what would a ripe serrano become if smoked and dried? Thanks!
Rick
Hello Rick:
Congrats. Poblanos do not grow well in New Mexico for some strange reason. Basically, make the sauce the same way way and remember that fresh red poblanos are usually 80 percent water. I made a sauce from fresh New Mexican red chiles and it was sweet and hot. I ate it like a soup.
Making chipotles is more trouble than it’s worth, but if you really, really want to know how to do it, go here:
http://www.fiery-foods.com/dave/chipotle_flavors2.asp
A ripe serrano would also be a chipotle, technically speaking, as the word refers to any smoked chile in a generic sense.
–Dave
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