The Fresh Green Chilies
California Green Chili: mildest and usually about 5 to 8 inches long.
Poblano: This is the chili used for chili rellenos. It looks similar to a bell
pepper. It is mild with only a trace of heat.
Jalapeno: This 2 1/2 inch pepper packs quite a bit of heat.
Serrano: These are very hot, usually about 1 1/2 inches long and can be red or
5 lbs. tomatoes
2 lbs. chili peppers
1 lb. onions
1 C. vinegar
3 t. salt
1/2 t. pepper
Wash and dry chilies. Place a small slit in each pepper for the steam to escape.
Place chilies under the broiler, until they blacken. Remove from oven. Place a
damp cloth over the chilies. Let set for 10 minutes. Peel chilies, discard
seeds. Chop peppers.
Wash tomatoes and dip in boiling water for 30 seconds. Dip in cold water and
peel. Discard cores and chop tomatoes.
Add all ingredients to a large pan. Heat to a boil and simmer for 10 minutes.
Taste to adjust seasoning of necessary.
Fill jars leaving 1/2 inch headspace. Adjust lids and process in boiling water
for 15 minutes.
Yield: 6 - 8 pints.