Green Chile Chutney

16 ounces Anaheim chiles, or New Mexico green chiles, roasted, peeled, 1/2 inch dice
2 jalapeno chiles, roasted, peeled, seeded, 1/4 inch dice
1 cup granulated sugar
1 1/2 teaspoons Mexican oregano, ground, toasted
1 ounce slivered almonds
2 tablespoons lime juice
6 tablespoons cider vinegar
1 teaspoon salt
1 tablespoon cilantro, chopped

  1. Combine all ingredients except cilantro.
  2. Bring to a boil and reduce heat to a simmer. simmer 15-20 minutes.
  3. Allow to cool, add cilantro, then serve cold.

Chef: good balance of sweet and tangy

Personal/Team: good flavor, would go well with seafood, steak or pork-versatile. This was served with crab quesadillas (see image there).

Lessons Learned: keep a careful eye on it to make sure it doesn't cook to high because there is a lot of sugar and it can burn the pan.