Drying green chili by either dehydrating or freeze drying provides a shelf stable food that lasts for years and provides great versatility for use in recipes. We show making green chili powder from the freeze dried chili. We show how to make green green chili sauce from dehydrated chili for a delicious supper meal of chicken enchiladas. And we pack most of it in jars for our pantry shelf.
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Dehydrating and freeze Drying Ro-Tel Tomatoes:
Green Chili Enchilada Sauce Recipe
2 tbsp oil
1/2 cup chopped onions
2-3 cloves garlic, minced
Heat the oil in a medium pan and cook the onions and garlic until they are soft, but not browned.
3 tbsp flour
1/2 tsp cumin
1/4 tsp dried oregano
1/4 tsp black pepper
Add the flour, cumin, oregano and pepper to the pan and stir. The flour will coat the onions. Stir the mixture until the flour is golden brown.
2 cups chicken broth
1/4 cup dehydrated or 1/2 cup freeze dried green chili
1/2 tsp salt
Slowly pour broth a little at a time into the pot while stirring to prevent lumps from forming. Once all the broth is in the pot, add the chili and simmer until the chili is rehydrated. Stir in salt. More salt and/or chili can be added to taste.
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