salt & pepper
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
*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.
Posted By: shade, Via:Chile Head Mailing List
Post Date: Sun, 21 Sep 1997
*BACK TO CANNING*