Ristras of Chile Make Great Holiday Addition.
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Different styles of chile ristras ready for decorating.
Photo: File - VPC |
I
n prehistoric or later times, the cook, usually the women of the family, would just reach up and grab a chile and pull it from the ristra. This went on during the winter months and into the spring until the new crop was growing
Even today, the ristra adds color to the kitchen while being a convenient way to pick a chile you can eat, use in cooking or use for flavoring. This is done by simply re-hydrating the chile in boiling water or placing in the blender with a little water.
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Smaller chile piquin ristras at market.
Photo: Brax - VPC |
Although now we can freeze our green chiles... fresh or burnt... the ristra allows for very convenient use of chile throughout the year. The mature red chile when allowed to dry to a deep burgandy is still a fail safe alternative to freezing. You can make your own chile sauce. Add the dried chile to foods and add pieces to soups and stews.
The ristra is a long bunch of dried red chiles tied together that forms a chile like shape. Originally hung in the kitchen to keep a handy supply of chile around the idea spread because of the beautiful color that glowed even in the dead of winter. Another form of adornment is the "regalito" is a small string of piquin chile peppers rather than the long green chiles, made to hang vertical and flat against the wall.
The ristra is often hung on the front doors or gates of homes to welcome visitors and bring good fortune to those living within. Now, the use of the ristra around the home entrance way is a southwestern tradition that adds charm and beauty to our neighborhoods and towns. It is even hung in patios and outdoor entertainment areas. In the city, ritras add that beautiful natural charm to apartments and homes.
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Prepared by UVL staff.
Photos: Brax - Valley Publishing Company
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