Recipe - (Reduced-Sugar) Peach-Pineapple Spread

INFORMATION ONLY

1. Rinse and dry chile. Prick chile with the tines of a fork to allow for
release of steam.

2. Place chile on a cookie sheet 46 inches below the broiling element.
Turn chile frequently until it is uniformly blistered.

3. Remove chile from the broiler and cover with a damp towel for 10
minutes.

4. Proceed with one of the steps below:

a) When cooled package chiles in a freezerweight container, seal
and freeze for later use.

b) Remove the outer skin and freeze as in step A.

c) Remove outer skin stem, and seeds.Chop and use in any recipe.

d) Remove outer skin and leave chile whole drying, for freezing or use
in a recipe.

© 1994 Public Service Company of New Mexico. Recipes from Cocinas De New
Mexico, reproduced by permission from the Public Service Company of New
Mexico. send reviews to: viva@viva.com

Formatted by Badams who never pricks the peppers and who always removes
skins/seeds prior to freezing them. (Frozen ones are not as plump and nice
as fresh, by the way. IMHO they are for desparate times.)

Posted at RecipeLu 10/17/97.
Posted to MCRecipe Digest by Badams adamsfmle@sprintmail.com on Mar 21,
1998