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Preparation
Roast, peel and seed the pasilla, Anaheim and red peppers, then dice. Preheat oven to 325F. Heat the oil in a medium ovenproof skillet over medium heat, add 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 325F 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.
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Ingredients
2 pasilla chili peppers , fresh
2 anaheim chili peppers , fresh
2 red bell peppers , fresh
2 tablespoons oil
2 medium onions , diced
4 jalapeno chili peppers , seeded and minced
3 tablespoons garlic , minced
10 tomatoes , seeded & diced
2 ancho or pasilla chile
stems and seeds removed
2 teaspoons cumin powder
1 teaspoon cinnamon
salt , to taste
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Love Making Tips - Side dish | Spices [1]
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