Roast and peel bell pepper and Anaheim chile.
Finely chop roasted pepper and chile.
Wearing rubber gloves, seed and mince jalapeno chili.
Mince garlic.
In a bowl whisk together all ingredients with salt& pepper to taste.
Makes about 1 1/4 C.
Brown the buffalo in a skillet over medium heat; season with 1/2 teaspoon cumin and 1 pinch cayenne pepper, or to taste. Drain excess grease.
Combine the buffalo, tomatoes with green chiles, tomato soup, kidney beans, chili beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, 1 1/2 teaspoons cumin, 1/2 teaspoon cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low overnight or 8 hours.
br>Arrange the habanero and Anaheim chile peppers on a baking sheet
in the roasting pan; add Anaheim chile peppers, jalapeno peppers, and poblano
br>Combine beef tri-tip, Anaheim chile peppers, onion, red bell pepper
erve with the mayonnaise.
Chile Mayonnaise:
Stir the ground
ith aluminum foil.
Halve Anaheim chile peppers lengthwise; remove the stem
Combine the bell peppers and Anaheim chile in a bowl and mix well. Combine the flour, sugar, baking powder, salt, and cayenne in a bowl and mix.
Whisk the eggs lightly in a bowl. Add cream, butter and cream-style corn and whisk until mixed. Stir in the bell pepper and whole kernel corn. Spoon into a greased and floured 9x13 pan. Bake at 375 for 40 minutes or until set and light brown.
Heat a large skillet over medium-high heat. Cook and stir turkey, onions, and Anaheim chile peppers in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and transfer turkey mixture to a slow cooker.
Mix kidney beans, Mexican-style tomato sauce, chili powder, cornmeal, garlic, onion flakes, cocoa powder, cumin, ground black pepper, sugar, parsley, oregano, beef base, red pepper flakes, and coriander into turkey mixture. Add enough water to reach desired consistency.
Cook on High for 4 hours (or on Low for 8 to 10 hours).
ell peppers, red bell pepper, Anaheim chile peppers, banana peppers, and jalapeno
Add fresh tomatoes.
Mix Anaheim chile peppers, jalapeno pepper, cumin, chili
rease.
Stir zucchini, potatoes, Anaheim chile peppers, onion, bay leaves, beef
50 degrees F.
Place Anaheim green chilies, tomatoes, onion, and
arlic, onion, green bell pepper, Anaheim chile pepper, red chili peppers, and
igh heat. Add bell peppers, Anaheim chile peppers, onion, jalapeno peppers, and
Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper.
Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.
In a large bowl, stir together apples and lime juice. Stir in jalapeno and Anaheim chile slices. Stir in onion, cilantro, walnuts, ginger, and salt. Mix thoroughly.
Combine beef strips, red bell pepper, yellow bell pepper, onion, anaheim chile peppers, fajita seasoning, olive oil, and garlic in a large bowl. Cover and refrigerate for at least 2 hours.
Heat a large skillet over medium heat; cook and stir the beef and vegetable mixture in hot skillet until beef is no longer pink in the center and vegetables are tender, about 10 minutes.
lace tomatillos, green bell peppers, Anaheim chile peppers, jalapeno peppers, and sweet
he oven's broiler. Arrange Anaheim chile peppers on a baking sheet