|1 tablespoon||Oil or butter|
|4||Serrano chiles; stemmed, seeded & chopped|
|2||Cloves garlic; minced|
|2 larges||Poblano chiles; roasted, peeled; seeded, chopped|
|4||Large; meaty bell peppers, roasted; peeled, seeded, chopped more fresh chiles; roasted; peeled, seeded, chopped [these should roughly equal the volume of the bell peppers.] (up to)|
|4||Habanero chiles; seeded (optional!) and chopped|
|1 large||Onion; peeled and chopped|
|1 can||(14.5-oz) Italian-style tomatoes; chopped with juice|
|6 tablespoons||Brown sugar|
|½ cup||Fresh orange juice|
|2 tablespoons||Fresh lime juice|
|1 tablespoon||Minced fresh basil|
|2 tablespoons||Minced fresh cilantro|
|1 tablespoon||Fresh thyme [or 1/2 tsp. dried]|
|¼ teaspoon||Ground allspice|
|¼ teaspoon||Ground cloves|
|¼ teaspoon||Ground coriander|
|2 teaspoons||Dry mustard|
|Salt & pepper|
From: faustink@... (Doug Faust) Date: Tue, 6 Aug 1996 20:14:12 -0500 (CDT) Some more recipes from the New Orleans Hot luck, courtesy of Johnette Hassell
Sautee serranos, garlic, and onion =91til onion is soft, about 5 minutes.
Add everything else, except the salt and pepper, and cook 15 minutes. It spatters a lot so either cover partially or use a splatter screen. Reduce heat and simmer until thick and most of liquid has evaporated, about ½ hour. Process and season with salt and pepper to taste.
I make this whenever I have a bunch of fresh chiles, so the exact heat level varies. But this is a wonderful way to keep fresh chile. It helps if all the peppers are the same color or color group, but that's not necessary. I put this on everything from grilled beast to sandwiches.
I "can" this by putting in hot, sterile jars and process in hot water for 15 minutes.
CHILE-HEADS DIGEST V3 #066
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