Notes: Add sautéed chili strips to salads or use to garnish mashed potatoes and vegetables.
Sunset AUGUST 1998
Wipe off dried New Mexico chilies. Discard stems and seeds. Cut chilies into thin slivers. Put 2 teaspoons salad oil for each 1 cup (about 1/2 oz.) chili strips in a 10- to 12-inch frying pan over medium heat. Add chilies; stir until they smell toasted (they scorch easily). Pour onto towels and drain; chilies crisp as they cool. Use or store airtight up to 1 week.
Nutritional analysis per tablespoon.
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