If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
I tend to chop them up and freeze for using in Mexican cooking. This year I've also cooked, pureed and bottled a load to save on freezer space. Don't rate them raw but made into a salsa verde or enchiladas sauce they're fab. Easiest one i know involves cooking them till soft in a bit of water then adding green chilies, garlic and coriander. Blitz with a bit of milk then fry in pan till thickened. Then use as an enchiladas sauce as normal. Use at least half my harvest like this or similar recipes.
Tweet
