Chili Base

Recipe Ingredients

2		Pasilla chili peppers - fresh
2		Anaheim chili peppers - fresh
2		Red bell peppers
2 tablespoons	30ml	Oil
2 tablespoons	30ml	Onions - diced (medium)
4		Jalapeno chili peppers
		Seeded and minced
3 tablespoons	45ml	Garlic - minced
10		Tomatoes - seeded & diced
2		Ancho or pasilla chile
		Stems and seeds removed
2 teaspoons	10ml	Cumin powder
1 teaspoon	5ml	Cinnamon
		Salt

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.

Source:
MHM & various recipes

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