Chillies

Description

Roast, peel and seed - then dice and add to grilled steak, or toss with sliced potatoes, fennel and cheese then bake into casserole. Roast or steam, peel and de-seed, then stuff with cheese or shredded pork, batter and fry or bake for chile rellenos. For a soup combine roasted, diced chillies with black beans, capsicums, spices and vegetable broth. Puree roasted, diced chiles with garlic, lemon and prepared mayonnaise and use as a spread for sandwiches or burgers. Red chiles will keep in cool dry storage for one to two weeks.