The ristra of chilis strung up to dry when my college roommate arrived with 120 lbs of Hatch Chilis to process for long-term storage are ready to use. It's kind of hard to get busy turning them into chili powder. It's the first one I've ever created, sort of crude but effective. All but one pod dried to a beautiful deep red. I've enjoyed their bright. natural color in the pantry, and they make a pleasant sound when accidentally bumped.
Going to taste so good in a sauce smothering a big, steaming plate of greasy enchiladas!
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