Green Chile Chutney
Ingredients
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
Directions
Critique
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.
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
Directions
- Combine all ingredients except cilantro.
- Bring to a boil and reduce heat to a simmer. simmer 15-20 minutes.
- Allow to cool, add cilantro, then serve cold.
Critique
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.