Easygreenchillirelish Recipes

Steps:

• Heat oil in a Dutch oven over medium-high heat. Cook pork until all sides are golden brown, about 8 minutes. Remove from Dutch oven and set aside.
• Reduce heat to medium; add onion and garlic to the Dutch oven. Cook for 4 minutes. Add fresh tomato. Continue cooking, stirring frequently, until onions start to turn translucent and golden, about 4 minutes more.
• Return pork to the Dutch oven. Add green chiles, beer, tomatillo salsa, and canned tomatoes. Season with salt, pepper, oregano, and cloves. Bring to a simmer over medium-high heat. Reduce heat to medium low, cover, and simmer for 20 minutes.
• Remove 2 1/2 cups of the vegetables from the chili and carefully puree in a blender until smooth. Stir puree back into the chili. Cover and simmer, stirring occasionally, for 10 minutes. Stir in Cheddar cheese. Cover and simmer for 10 minutes more.

Steps:

• Sauté the onion in the oil.
• Add the remaining ingredients and warm through.

Steps:

• Pre-heat oven to 180 degrees Celsius.
• Place chillies, capsicums, garlic& onion on a tray, sprinkle lightly with oil.
• Bake for 40minutes.
• Peel skin from capsicum when cool enough to handle.
• Pulse vegetables in a blender& process until smooth, but still slightly chunky (personal preference).
• Place in a saucepan with brown sugar& fish sauce.
• Simmer 5 minutes.

Steps:

• In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
• Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
• Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.

Steps:

• Stir together peppers, oil, vinegar, and salt in a bowl. Let stand 1 hour, or refrigerate, covered, up to 3 days; bring to room temperature before serving.