Our family does not use a lot of chili peppers, but we do occasionally use a can of tomato and chili peppers to flavor a pot of vegetarian chili. When looking at our box today I realized I had everything needed to make my own chili pepper mix (tomatoes, jalapenos, onions, and garlic). So, here’s a quick little recipe I put together (saving the tomatoes for later) that is currently sitting in my freezer for the next pot of vegetarian chili!
Jalapeno Peppers (approx. 6)
Yellow Onion (1 large or 2 small)
1-2 Garlic Cloves
First, dice all ingredients (except oil) and place in a skillet. NOTE: BE SURE TO WEAR PLASTIC GLOVES AND DON’T TOUCH YOUR EYES WHEN HANDLING THE PEPPERS OR YOUR HANDS/EYES WILL BURN LATER FOR ~4-24 HOURS!
Saute all ingredients until fully cooked. The onions may begin to caramelize. Let your mix cool completely and then place ~ 3 TBS of mix into small freezer bags. Store in the freezer for your next pot of chili or fajita dinner… or even chili con queso! The sky’s the limit.