Frozen Chile Mash

Dave DeWitt Leave a Comment

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Frozen Chile Mash
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Here is one of the best methods for processing and preserving large quantities of small chile pods quickly. The way is so basic that it is sometimes overlooked among preservation methods. You should have a powerful blender or food processor for this. To use, defrost the cubes and estimate 2 to 3 pods per cube. Use in recipes calling for minced or chopped small chiles.

Ingredients


  • Fresh small chile pods, such as jalapeño, habanero, or rocoto, seeds and stems removed

  • Water as needed



Instructions


Place the chile pods in a food processor or blender with a little water and process to a medium-thin puree. Take care not to breathe the fumes from the pureeing. Pour the puree into plastic ice cube trays and freeze solid. Pop the cubes out and double bag them in zip bags. Label and place back in the freezer.

 

Servings
varies
Servings
varies
Frozen Chile Mash
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Here is one of the best methods for processing and preserving large quantities of small chile pods quickly. The way is so basic that it is sometimes overlooked among preservation methods. You should have a powerful blender or food processor for this. To use, defrost the cubes and estimate 2 to 3 pods per cube. Use in recipes calling for minced or chopped small chiles.

Ingredients


  • Fresh small chile pods, such as jalapeño, habanero, or rocoto, seeds and stems removed

  • Water as needed



Instructions


Place the chile pods in a food processor or blender with a little water and process to a medium-thin puree. Take care not to breathe the fumes from the pureeing. Pour the puree into plastic ice cube trays and freeze solid. Pop the cubes out and double bag them in zip bags. Label and place back in the freezer.

 

Servings
varies
Servings
varies
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