Ingredients Jump to Instructions ↓

  1. 2 Pasilla chili peppers - fresh

  2. 2 Anaheim chili peppers - fresh

  3. 2 Red bell peppers

  4. 2 tablespoons 30ml Oil

  5. 2 tablespoons 30ml Onions - diced (medium)

  6. 4 Jalapeno chili peppers Seeded and minced

  7. 3 tablespoons 45ml Garlic - minced

  8. 10 Tomatoes - seeded & diced

  9. 2 Ancho or pasilla chile Stems and seeds removed

  10. 2 teaspoons 10ml Cumin powder

  11. 1 teaspoon 5ml Cinnamon Salt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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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