Sauté serranos, garlic, and onion 'til 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 'til thick and most of liquid has evaporated, about 1/2 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.

NOTES :
*WIthout the extra chiles, this is the original recipe using three peppers. I use a mixture of five or more kinds. You want about a 2 to 3 ratio of hot chile to the bell peppers, although one remarkable batch had fresh red New Mexico chiles bringing it up to 1 to 1 ratio.

From: shade,liveoak@polaris.net
Posted By: shade, Via:Chile Head Mailing List
Post Date: Sun, 21 Sep 1997