(Ingredients:
- 1 1/2 cups vinegar
- 6 chile peppers (at least one cayenne, a variety tastes best) minced
- 6 oz can tomato paste
- 1 tablespoon minced garlic
- 1 teaspoon black pepper
- 1 teaspoon lemon juice
- Olive oil
Preparation:
Saute your peppers and garlic in about a tablespoon of olive oil.Stir in the tomato paste and half the vinegar.
Bring to boil and add the rest.
Tips--chipotle peppers are fabulous with this (they are my favorite)
to use habs--puree in blender (small amount of water)and strain. Use resulting liquid unless you reall enjoy heat.
If you use more than one habenero you can reduce vinegar by amount of liquid added.
Chile Pepper Recipes
Beef and Bean Burritos
Chiles Rellenos Casserole
Chile Corn Custard
Chile con Queso Dip
Chile Relleno Bake
Chile Pork Stir-Fry
Chile Potatoes
Green Chile Burgers
Enchilada Sauce
Chicken Enchilada Casserole
Stacked Enchiladas
Artichoke Salsa Dip
Jalapeno Bread
Jalapeno Quiche
Jalapeno Pie
Stuffed Jalapenos
Crab Stuffed Jalapenos
Jalapeno Poppers
Crockpot Beef Enchilada Casserole
Beef Enchilada Casserole
Casserole with Rice, Beans and Ground Beef
Chile Peppers
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
