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Oct 31, 2006 09:22 PM

food mill to make red chile

has anyone tried using a food mill to make red chile from pods to keep seeds and skin out of the dish. sometimes i don't mind the seeds and tiny peelings, but it's a finer sauce without them.

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  1. Wouldn't you cook first and then use a chinois - or just a strainer? How much more flavor could you drive with a mill? Ir maybe I haven't yet thought this through....

    1. I can't believe what I'm hearing - red chile without little flecks of pepper skin wedged between the diners' teeth? Un-American!

      Too shi-shi for me! ;-)

      1. I did it a little while ago when I was feeling lazy. I didn't even cut up the chuck roast into cubes- I just made a sort of southwestern pot roast and threw the whole guajillo pods into the pot with everything else. When it all was done I pulled the meat to the side and ran all the rest through the food mill to make a wonderful rustic sauce. No skin or seed problems at all.

        1 Reply
        1. re: TongoRad

          ok. so i'm not nuts to think about doing this.

          to be honest, i'm just trying to justify buying a food mill. i don't make applesauce or eat many potatoes, so i'm struggling to justify the purchase. maybe i should do a post on the cookware forum and see what everyone's favorite use for their food mill is.
          thanks for the responses.

        2. They're awfully handy for making sauce out of home-grown tomatoes, if that helps . . .

          1 Reply