ANAHEIM RECIPES RECIPES

Steps:

• To roast chilies:.
• Place chile peppers on an aluminum foil-lined baking sheet.
• Broil 5 inches from the heat (with electric oven door partially open) 5 minutes on each side or until chile peppers are blistered.
• Place chile peppers in a heavy-duty zip-top plastic bag; seal.
• Let stand 10 minutes to loosen skins.
• Peel peppers, leaving stems attached.
• Make a slit in the side of each chile, remove seeds, and stuff with cheese sticks.
• Dredge chiles with flour. Beat egg whites until they become stiff and peaks form. Beat yolks with water, 3 tablespoons flour and salt until thick and creamy. Fold the yolks into the whites and dip the chiles in the mixture.
• Fry in 2-3 inches of oil until they become golden brown.(I usually use about an inch and turn them over).
• Serve with your favorite salsa, refried beans and yellow rice for a great south of the border meal!

Steps:

• Place the peppers into the jars in an up-and-down fashion like pickles, wedging the last one in to make it a tight fit.
• Make a brine by dissolving 4-8 Tbsp. salt in 1 gallon water.
• Pour 1 Tbsp. kombucha or vinegar into each jar, swilling it around at the bottom. Fill the remaining space in the jars with brine, leaving 1 inch headspace in each jar.
• If necessary, weigh the peppers down under the brine to keep them submerged.
• Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
• Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
• Once the peppers are finished, put a tight lid on the jar and move to cold storage.