New Mexico experts dish up best techniques for preserving green chili
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(New Mexico News Connection) The growing season is winding down in New Mexico and experts want to make sure the people preserving green chili for the colder months are doing it right.
Amber Benson, Bernalillo County extension agent, said four food preservation techniques will be highlighted during online training workshops next month for the native New Mexico chili. They include drying, freezing, freeze-drying and pressure-cooking. She noted the presentations are free and participants may attend one or all.
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"There's an increasing interest in home food preservation, with the cost of food, and during COVID we learned that our food supply chain obviously had some weak points," Benson recounted. "It's just a really great way for people to empower themselves over their own food."
She explained freeze-drying dehydrates food by freezing it and is different from older methods of food preservation. New Mexico State University will hold online training workshops on four Tuesday mornings in October. Capacity is limited to 50 people per session and advance registration is required.
Benson noted green chili can refer both to a plant and a prepared dish, which can vary in consistency from a thick, pork-laden stew to salsa. The series of classes on green chili preservation is the first of its kind, with extension agents in five different counties participating.
"Particularly in New Mexico, we're buying roasted green chili most of the time," Benson observed. "People need to know, 'Oh, do we take the tops off? Do we keep the seeds in? Will it get hotter over time?' People have tons of questions about freezing and drying, so we'll definitely cover both of those."
She added several extension offices across the state have freeze dryers available for the public to use. Last year, New Mexico lawmakers and the governor attracted loads of national attention for approving legislation that declared the smell of roasting green chili the state's aroma, the first state in the nation to adopt an official aroma.
