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.
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