Bajio's Green Chile Chutney

To be used with Bajio's Green Chile Chicken Salad and Bajio's Green Chile Chicken Quesadilla.

3 large annaheim peppers, halved, seeds removed
1 - 2 jalapeno peppers, halved, seeds removed
4 oz. can diced green chiles
5-7 tomatillos, husks removed
1/2 cup apple cider vinegar
1 cup sugar
dash of chili powder
dash of cumin
dash of salt
1 large sweet onion, halved


Place peppers, tomatillos, and onion on baking sheet/rack. Roast in 350 degree oven for about 25 minutes, or until nicely browned.

Place tomatillos and about 1/4 cup onion in blender and process until mostly smooth.

Dice peppers.

Add all ingredients except the remaining onion into a large pot. Cook over medium-low heat for about 20 minutes or until thickened and reduced. Add more sugar/peppers to adjust the spiciness/sweetness to taste.

For Carmelized Onions:
Slice the remaining onion and saute with a little bit of the green chile sauce over medium-low heat until carmelized.


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