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8 servings
suggest servings
| 2 | each | pasilla chiles | |
| 2 | each | anaheim chilies | |
| 2 | each | sweet red bell peppers | |
| 2 | tablespoons | vegetable oil | |
| 2 | medium | onions | diced |
| 3 | tablespoons | garlic | minced |
| 10 | each | tomatoes | seeded and diced |
| 2 | teaspoons | cumin | |
| 1 | teaspoon | cinnamon | ground |
ROAST, PEEL AND SEED the pasilla, Anaheim and red peppers, then dice them.
Preheat oven to 325 degrees F.
Heat the oil in a medium ovenproof skillet over medium heat, add the onions and jalapeno peppers and cook, uncovered, until the onions are translucent, about 5 minutes.
Add the garlic, tomatoes, roasted peppers, dried chiles, cumin, cinnamon and salt.
Cover and place in the 325 degrees F oven for 30 minutes.
Remove the chili base from the oven and scrape into a bowl.
Divide into family portions and place in the freezer for up to 6 months.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Total Carbohydrate 12.0g | 4% |
| Dietary Fiber 3.0g | 13% |
| Sugars 7.0g | |
| Protein 2.0g | 5% |
| Vitamin A | 44% | Vitamin C | 101% | |
| Calcium | 4% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Thanksgiving is a time when family comes together and memories are shared. There are many families out there that just have a dinner for 3 or for 30. ...
I have been using this recipe for years and it is one of my and my husbands favorites. We serve it over rice.
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