Sauces & Seasonings
About 3 cups
10 minutes
10-15 minutes
Chef Ida Rodriguez
2 pounds Anaheim Peppers, diced
2 cups Sugar
1 tablespoon Oregano, chopped
2/3 cup Cider vinegar
1 teaspoon Salt
Roast, peel, seed, and chop peppers. (See roasting tip).
Mix the ingredients together and cook for 10 - 15 minutes, over medium heat.
Allow to cool. Serve.
For hotter chutney add 6 diced roasted jalapenos.
