| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauce |
12 |
Servings |
INGREDIENTS
| 6 |
|
Fresh Anaheim or New Mexico green chiles; seeded -or- |
| 3 |
|
Bell peppers; seeded |
| 3 |
|
Fresh Jalapeno peppers; seeded |
| 4 |
|
Cloves garlic; peeled |
| 1 |
lg |
Onion; peeled and cut into chunks |
| 1 1/2 |
c |
Water |
| 1 |
c |
White or cider vinegar |
| 1 1/2 |
ts |
Salt |
| 2 |
tb |
Sugar |
| 1/2 |
ts |
Cinnamon |
| 1/8 |
ts |
Cloves |
| 1/4 |
ts |
Oregano |
INSTRUCTIONS
Chop the peppers by hand or in a food processor until finely ground. Place
chiles into a 2 qt saucepan. Chop the onion and garlic until finely
chopped. Add onions and garlic to saucepan, add remaining ingredients. Heat
over medium heat until boiling, then cover and simmer for 15 minutes. If it
seems too soupy or the onions are too crunchy for your taste, remove cover
and boil a few minutes longer. Remove from heat, cover and let cool. Will
store in refrigerator indefinately. Serve cold but not cool over tacos, or
dilute with a bit of water and serve with grilled meats. Makes about 3
cups.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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