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Ingredients: · 4 ¾ cups distilled white vinegar · ½ cup kosher salt · 2 tablespoons sugar · 6 slices fresh ginger, peeled · 6 garlic cloves · 6 small dried hot chiles · 3 pounds green beans, trimmed Instructions: 1. Sterilize jars 2. Heat vinegar, 3 ½ cups water, salt and sugar together in a medium pot until boiling. 3. Put a ginger slice, garlic clove and chile in each of the jars. Pack the jars with green beans. 4. Pour hot liquid over the beans, leaving a ½-in of headspace. Put lids on and screw on tops. 5. Process jars in a hot water bath for 25 minutes. 6. Remove from water bath and set on a towel on counter. Let cook and make sure that they have sealed. 7. Store in a cool, dark place for up to 2 years.

It's chili season in Colorado! And we've had the chili roaster out every week, roasting up beautiful Pueblo and Hatch chilies. Our freezer is stocked up and ready for winter so that we don't have to go a long, cold winter without our beloved chilies. If you plan on stocking up this season we have a few chili tips! The color of the chili is NOT an indicator of heat. A red chili just means that the chili was on the plant longer, not that it is hotter. The heat is determined by the actual plant and can also be impacted by weather and a number of other factors, but not color. A green chili can be just as hot as a red chili! And we like the hot ones!! Buy fully grown chilies with thicker skin. This will help ensure two things; that the flesh of the pepper is fully developed and you get nice plump peppers and that they will be easier to skin. We found that the Pueblo chilies this year were more developed, plumper and all around tastier than the Hatch. See the image below - the Pueblo chilies are the plump, larger chilies and the Hatch are the smaller. They were quite a challenge to skin and didn't leave a lot of pepper flesh for cooking. Go for the Pueblo chilies - and the festival is right around the corner! Roast them until the skins are nice and charred. Make sure not to stop when just a small section is blackened, but the WHOLE pepper. This will help develop the roasted flavor, and again, make them easier to skin. You can roast peppers a variety of ways. If you're crazy for peppers like us, you can buy a chili roaster for your own use on Amazon HERE. Or you can also use your grill, broiler or even your gas cook top. Just crank up the heat, thrown them on dry and let them go until charred, turn and repeat. Make sure not to add oil to your peppers before roasting! Here comes the hard part...The peppers are roasted and now they need to be cleaned. So how to you get the skins off easily? Make sure that you got a char on the entire outside of the pepper. If you still have fresh green spots on your pepper the skin is going to stick and will not slide off. Place the peppers in a bowl, cover with plastic wrap and let them rest for 10 minutes. The condensation will help the skins slide right off! Or, one of my other favorite ways is to place them in a plastic shopping bag, tie it up tight and throw it in the freezer for a few minutes! When you are cleaning the chilies, make sure to remove the skins in a downward motion. Going against the pepper can make it tear. Wear gloves! Especially if you are working with HOT chilies. The gloves will help protect your hands from the chili oil. And NEVER touch your face while you are cleaning chilies. Removing the seeds is up to you! The seeds and the membranes contain 70% of the heat of the chili, so if you like hot chilies leave them in. If you like them mild, just slide your finger down the chili to make an opening, lay them with the inside facing up and lightly run a knife over the chili to remove the seeds and membrane. Now that your chilies are cleaned it time to preserve them. Our favorite way is to freeze them. We weigh them out in 8 ounce batches, place them in baggies, squeeze out all the air, roll up the baggie and freeze. This way they are in nice, tight little packages that won't take up much room in the freezer and it helps avoid freezer burn. And don't forget to label them with the date, heat and quantity! This will help when you're trying to remember exactly how much you put in each bag in February when you're craving green chili! If you're a canner, you can also process them in a pressure canner at 10 pounds of pressure for 35 minutes. Just sterilize, dice up your peppers, place into jars with your canning funnel, top with water, add salt if desired and off you go! Green chilies in your cabinet all winter long and no need to buy the tasteless little cans at the store. Here's a great video to get your on your way. Dave & Joanie Roast Some Peppers! I know you're all going right on Amazon to grab yourself a roaster!! And if that wasn't enough to get you spiced up for chili season, check out this weeks article in the Gazette: Colorado Pueblo Chiles Spark Fiery Debate Recognize that roaster (and the hand?)! Yep, were were honored to do some food photos and the chili shot for the main image. And Teresa Farney gives you great tips and info on Pueblo Chilies, PLUS you can get two of Dave's recipes. And because we just really can't get enough, here are EIGHT brand new Roasted Green Chili recipes that we hope you'll love. Yes, EVERY recipe below includes our favorite roasted pepper! Phew - I told you we were all about chilies this week! The freezer is stocked and we can't wait for our next upcoming chili classes to get you as excited about these regional favorites as we are. We have the Roasted Green Chili Fever!! PC* Tacos Al Pastor Pork Carnitas Skillet Southwest Steak Panini Stewed White Beans Caipirinha Chicken Tacos Butternut Squash Enchiladas Lamb Meatballs New Mexico Apple Pie *PC = Pressure Cooker

Ingredients: For the filling: · 1 butternut squash, cubed and roasted · 1 cup frozen corn · 2 cups fresh spinach · ½ onion, diced · 3 cloves garlic, minced · ¼ teaspoons chili powder · 2 cloves garlic, minced For the green chili: · 3 cups veggie stock · 4 cloves garlic, minced · 1 medium yellow onion, chopped · 1 big tomato, chopped · 2 ounces jarred jalapenos, or 1 fresh jalapeno, minced · 1 (8 ounce) can green chilies · 3 tablespoons cilantro, minced · 1 tablespoon cumin powder · Salt & pepper to taste · Corn Tortillas · Crema Mexicana · Cheese of your choice · Cilantro Directions: 1. Preheat oven to 425F. Toss squash with a drizzle of olive oil, salt, pepper and chili powder. Roast for 30 minutes or until soft and starting to brown. Set aside when done. Set oven to 350F. 2. In a stockpot or dutch oven, add green chili ingredients together, bring to a boil. Then turn heat to low and let simmer, uncovered, for 30 minutes or until reduced. 3. In a large saute pan, saute spinach, onion and garlic until spinach releases its liquid. Add corn and squash and heat to warm. 4. Assemble enchiladas by filling warm tortillas with filling then placing into a 9 x 13 baking dish. Then top with green chili. Bake for 20 minutes at 350F, then top with cheese and bake for an additional 10 minutes or until cheese is melted. 5. Serve with crema and fresh cilantro. Enjoy!

Ingredients: · 1 lb. dried cannellini beans, soaked overnight and drained · 2 Tbsp. extra virgin olive oil · 1 medium onion, finely chopped · 1 celery rib, finely chopped · 3 garlic cloves, finely chopped · 3 bay leaves · 1 large poblano chile, seeded and finely chopped · Kosher salt and pepper · ½ cup dry vermouth or dry white wine · 1/3 cup chopped mixed herbs, such as dill, tarragon and mint, for garnish Instructions: 1. In a large saucepan, cover the beans with 2 inches of water and bring to a simmer. Cook over moderate heat, stirring occasionally, until the beans are tender, 30 to 40 minutes. Drain, reserving 1 cup of the cooking water. 2. Wipe out the saucepan and heat the 2 tbsp. of olive oil. Add the onion, celery, garlic, bay leaves and chile. Cook over moderate heat, stirring occasionally, until softened, 8 to 10 minutes. Discard the bay leaves and season with salt and pepper. Return the beans and the reserved cooking water to the saucepan. Stir in the vermouth and cook for 15 minutes, stirring occasionally, to meld the flavors. Season with salt and pepper. Spoon the beans into bowls and top with the chopped herbs. Drizzle with olive oil and serve warm.

Ingredients: · 2 tablespoons oil (divided) · 3 garlic cloves, smashed · 1 onion, finely diced · 1 teaspoon dried oregano · ½ teaspoon cumin · ¼ teaspoon ground cloves · 4 guajillo chiles, stems removes and broken into pieces · ½ cup pineapple juice · ½ cup apple cider vinegar · 2 tablespoons achiote paste · Salt & pepper to taste · 2 pounds pork shoulder, cut into pieces · ¼ cup flour · To serve: Tortillas, limes, crema fresca, cilantro, salsa Method: 1. Season pork with salt and pepper. Toss with flour in a bowl. On the brown or saute high setting on your pressure cooker, add oil and brown pork pieces in batches. Make sure to develop a hard sear on the outside for flavor. Remove and set aside. 2. Add additional tablespoon of oil if needed. Saute onion and garlic until softened. Add all remaining ingredients. 3. Set on high pressure for 15-20 minutes (15 for intact pork pieces, 20 for shreds). Let pressure naturally release. 4. While under pressure, prepare all sides and accompaniments. 5. Serve and enjoy! Pineapple-Chili Salsa: · 14 ounces pineapple, finely diced · 2 tablespoons dark brown sugar · 2 tablespoons apple cider vinegar · 1 garlic clove, minced · 4 green onions, sliced · 2 red chilies, finely diced · ¼ cup cilantro, chopped · Salt & Pepper to taste Method: 1. Mix all ingredients in a bowl and serve!

Ingredients: For the Pie Crust: · 1 1/3 cup flour · 1/8 teaspoon baking powder · ½ teaspoon salt · 1/2 cup lard, very cold · ¼ cup ice water, one tablespoon at a time, as needed ONLY!! · 2 teaspoons cider vinegar For the Pie Filling: 5 cups peeled and thickly sliced Granny Smith apples 1/3 cup chopped roasted Hatch green chiles, medium hot 2 tablespoons fresh lemon juice 1/2 cup granulated sugar 1/4 cup brown sugar 2 teaspoons cinnamon 1 teaspoon allspice 1/4 cup cornstarch For the streusel: 1/4 cup all purpose flour 1/4 cup pine nuts 1/4 cup brown sugar 4 tablespoons unsalted butter, melted Method: Read the recipe. Did you read it? Read it again…Do all of your mise en place for this recipe before beginning. It will help with the timing.Preheat oven to 400 degrees. For the Crust: 1. Mix the flour, salt, baking powder in a bowl. Using a scoop, drop small scoops of lard into flour mixture, shaking slightly periodically to make sure lard doesn’t clump. If lard starts to get warm, pop in freezer for 10 minutes. 2. Using a pastry cutter, knives or your hands, cut the butter into the flour until the butter is in small pieces. 3. Add 2 teaspoons vinegar and work in gently until a dough has formed. Add water 1 tablespoon at a time as needed only, you will more than likely not need to use all of the water. If dough is soft, wrap in plastic wrap and place in refrigerator for 20-30 minutes. 4. Shape into a ball, and place on floured work surface or between two sheets of plastic wrap or parchment. Using a floured rolling pin, roll the dough out until it is large enough to lay across your pie plate. Gently work the dough into the pie dish, shape crust as desired, and cut off any overlaying pie dough. Refrigerate for 20-30 minutes. 5. Blind bake in preheated oven with parchment & pie weights for 20 minutes. Remove parchment and weights and bake for an additional 10 minutes. Prick with a fork if necessary. 6. Set shell aside until ready to fill. For the Filling: 1. In a large bowl, toss apples, green chiles, and lemon juice together. 2. In another bowl, mix dry ingredients, then add them to apples and chiles and toss until thoroughly coated. For the Struesel: 1. In a small bowl, mix flour, pine nuts, and brown sugar. Add melted butter and toss together until crumbly. For the Pie: 1. Pour filling into prebaked crust, then top with streusel. 2. Bake for 10 minutes, then turn the oven down to 375°F and bake for 30-40 minutes more until filling is bubbling and streusel is well-browned.

Ingredients: · 1 # lamb, ground · 2 T. oil · 1 tsp. ginger, microplaned · ½ tsp. fennel seed, ground · Salt and pepper · 1.5 tsp. garam masala · 1 tsp. yogurt · - · 1 C. (heaping) yogurt · ½ C. milk · 1 tsp. ginger, microplaned · 1.5 tsp. fennel seed, ground · 1 tsp. sugar · - · ¼ C. oil · 5 cloves · 1 tsp. cumin seed · 1 tsp. garam masala · 3 cardamom pods, green · 1 C. beef stock · 4-5 roasted green chiles, stemmed and seeded and chopped · ½ tsp. black pepper · ½ tsp. cinnamon · 1 T. kasoori methi · Salt and pepper Preparation 1. In a bowl, combine the lamb, oil, ginger, fennel seed, salt and pepper, garam masala, and yogurt. Shape into balls and let rest for 15 minutes. 2. In another bowl, combine the yogurt, milk, ginger, fennel seed, and sugar. Set aside. 3. Heat a large pan over medium heat. Add the oil and when hot, add meatballs and fry until crisp on both sides. Remove from the pan and set aside. Add the cloves, cumin, and cardamom. Let toast for 30-45 seconds. 4. Add the yogurt mixture, beef stock, and red chiles and stir frequently until it thickens slightly to a saucy consistency. Add the black pepper, cinnamon, kasoori methi and season with salt and pepper and mix in well. Return the meatballs back to the pan and let simmer in the sauce until cooked through.

Ingredients: For the Marinade · 3 limes, juiced · ¼ C. mint, chopped · 1.5 tsp. pasilla chile powder · 1 tsp. cumin · ½ tsp. oregano · 5 garlic cloves, microplaned · 3 oz. cachaca, or rum · 1 ½ T. honey · Salt and pepper · - · 3 large chicken breasts, cut into thin strips · - · 1 avocado, smashed · 2 T. lemon juice · 1 shallot, finely diced · 3 garlic, microplaned · 1 roasted green chile, stemmed, seeded, and chopped · 1 mango, diced · 2 T. cilantro, chopped · Salt and pepper · - · 1 head radicchio, shredded · Corn tortillas, warmed · Ranchero, crumbled · Lime wedge, to garnish Preparation 1. For the marinade, in a bowl, combine the lime juice, mint, pasilla powder, cumin, oregano, garlic, cachaca, honey, and salt and pepper, mix well. Add the chicken breast strips, toss well, and let sit for 15-20 minutes. 2. For the avocado mash, place an avocado with the lemon juice in a bowl and smash until chunky. Add the shallot, garlic, red fresno, mango, cilantro, and season with salt and pepper. Combine well, cover and set aside. 3. Shred the radicchio and set aside. 4. In a large saute pan over medium heat, add the marinated chicken strips and saute until cooked. Remove from pan and serve with warm tortillas, avocado mash, ranchero, and shredded radicchio.

Ingredients: · 4 pieces bacon, cooked, fat reserved, bacon reserved · 2 oz. bacon fat (reserved) · ½ onion, diced · 3 garlic cloves, minced · 1/3 C. flour · 2 ¼ C. milk · 7 oz. green chiles, roasted and diced · -- · 1 recipe pressure cooker pork carnitas · 1.5 # tater tots, frozen · 4 oz cheddar cheese, shredded · Green onions, sliced · 1-2 roma tomato, diced · Preparation 1. Cook bacon, reserve fat, set bacon aside – crumble when cool 2. In a saucepan, add the bacon fat and heat over medium heat. Add the onion, season with salt and pepper and saute until fragrant. Add the garlic and saute another 1-2 minutes. Do not burn. 3. Turn heat down to medium low and add the flour and stir in well. Cook the flour while stirring constantly for 2 minutes. Do not let it stick to the bottom of the pan. 4. Slowly add the milk and let thicken. When thick add the green chiles. Season with salt and pepper. Keep warm on the very lowest setting on the stove. 5. Fry the taters tots in a large dutch oven or fryer on 350 until crispy. Season with salt and pepper. 6. To assemble – in a large skillet, place the gravy down to cover the bottom. Top with as much tater tots as you would like. Top that with as much carnitas as you like. Top that with the cheddar cheese. Place in the oven to melt the cheese. 7. When the cheese is melted, top with green onions, diced tomato, and crumbled bacon. Pressure Cooker Pork Carnitas Ingredients: · 2.5 # pork, cubed large · Salt, pepper · Oil to sear · 1 onion, sliced · 6 garlic cloves, smashed · 7 cloves · 1 cinnamon stick · 1 T. dried oregano · ½ can chili in adobo (chiles and adobo sauce) · 2 C. chicken stock · 1 C. orange juice · 3 T. brown sugar · 2 T. apple cider vinegar · ½ T. cumin · 1 seedless orange, sliced in half · 1 seedless lime, sliced in half Preparation 1. On the brown setting in the pressure cooker, add the oil and when hot, season and sear the pork chunks in batches – do not over crowd the pan. Remove to a plate 2. Add the onions, garlic, cloves, cinnamon, and oregano. Saute until the onions are fragrant and translucent. Add the ½ can of chiles in adobo, chicken stock, orange juice, brown sugar, apple cider vinegar, cumin, and squeeze both the orange halves and lime halves into the pot and the throw the squeezed halves in as well. 3. Sear the pressure cooker and change the setting to high pressure for 40 minutes. Let the pressure release naturally. Remove the pork and shred.

Ingredients: · 2 x 4 oz steaks, any of preference · Southwestern Seasoning, as much as desired (recipe follows) · 4 oz. (roughly) cheddar sliced thin, (I like 4 slices per panini) · 1 large round tomato, sliced · Jalapeno Bread, sliced, or any bread · Green onions, sliced thin, green part only For the Chile Tomatillo Crema: · 1.5 # tomatillo, de husked and cut in half · 4 roasted chiles, stem and seeds removed · ¾ C. boiling water · 1 C. cilantro · 1 ¼ C. sour cream or crema · 2 tsp. cumin · 6 cloves garlic Preparation 1. For the Crema – Toss the tomatillo with a little oil, salt and pepper in a bowl. Place, cut side down on a sheet tray and broil until charred. Remove from oven and let cool. Meanwhile, combine the boiling water and chiles. Let sit for 30 minutes. Combine the tomatillo, chiles & water, cilantro, sour cream, cumin, garlic, and salt and pepper in a blender and puree until smooth. Set aside. 2. Season steaks with as much seasoning as desired. Heat a saute pan and sear steaks to desired doneness. Remove from pan and set aside. 3. To assemble – Cut 4 slices of bread as thick as desired. Spread the tomatillo chile sauce on the bread. Next place the cheese on the spread. Add the steak. Top with tomato slices and green onions. Top with the other slice of bread. Spray both sides well with pan spray and place in a panini grill on med. High until grilled and crispy and the cheese has melted. Southwest Seasoning – 1 T. pasilla chile powder, ½ T. cumin, ½ T. coriander, 1 tsp. garlic powder, 1 tsp. smoked paprika ½ tsp. oregano, ½ tsp. basil, ½ tsp. seasoning salt Mix well.

It's time for another pressure cooker blog! I hope everyone has had a chance to use their pressure cooker as it heated up in Colorado the past few weeks. Your pressure cooker is not only a way to making cooking quick and easy, but a great way to keep your kitchen cool - no oven or stove top needed. This week we're going to talk about something fun - how to convert recipes for your pressure cooker. We not only teach a class on this topic, we do it at home all the time. I love the challenge of taking a favorite recipe and figuring out how to get it just right in the pressure cooker. In fact, I took one of my family favorite recipes, Chicken Orobianco, and gave it a pressure cooker refresh and it is delish! There are a couple of things that you need to understand about your pressure cooker before you get started: 1. Liquid does not evaporate in a pressure cooker. In our beautiful, dry state we're very used to quick evaporation. However, inside your pressure cooker all of the liquid stays right where you put it. 2. All ingredients do not cook at the same rate. Make sure you know how each of the ingredients in your recipe cook in a pressure cooker first. You won't be able to make a pot roast with carrots and potatoes by throwing it all in at the same time. 3. Use the saute and/or brown setting. You are able to not only saute, but your pressure cooker is capable of giving meat a delicious sear. By using these functions you can get the same depth of flavor that you can get on the stove top or in the oven. 4. Instant Pot is not a stand alone product. It is an electric multi-cooker (pressure cooker) and is a brand, not its own product. Similar to calling tissue Kleenex or a food processor a Cuisinart. It is not the only one on the market and you do have multiple options. 5. Knowing that most of the recipes online are geared towards Instant Pot, learn how to convert the functions/buttons. For example: On Instant Pot you have a single Saute function that works as saute and browning, with the options of Saute Low/Saute Normal/Saute High. Saute high is the brown function on Instant Pot. On a Fagor/Zavor or Cuisinart you have separate Saute and Brown functions. Instant Pot starts the pressure cooking cycle automatically, where on other brands you sometimes need to hit start to begin the cycle. Ok, so let's talk recipes. How do you even begin? Here are a few tips to get you started: Reduce the amount of liquid. No, I cannot give you a perfect formula. However, you need a minimum of 1 cup of liquid to safely cook in your pressure cooker. One other thing to keep in mind: Your food will also release liquid into your recipe that will not evaporate. Chicken, for example, will release A LOT of liquid when cooking. More so if you use bone-in chicken. So keep that in mind and make sure to reduce your liquid. Don't just dump all of the ingredients in and hope for the best. Take some time to sit down and think about how the ingredients cook. Let's go back to the pot roast concept. You'll need to brown your roast first, to start building that flavor. And the meat itself needs about 45 minutes in the pressure cooker. But your potatoes and your carrots take about 5 minutes. To remedy this, place your roast and liquid into the pressure cooker after browning, and cook on high pressure for 40 minutes. Let pressure release, then add carrots and potatoes. Place back under pressure for 5 minutes. You CAN add ingredients in stages. In fact, to convert a recipe you'll have to do this in many cases. Don't use quick release. Try to always use natural release unless you are doing delicate items like fish or vegetables. Natural release is akin to the resting phase for meat. It lets your food absorb the moisture and keeps it tender. Think of it like this: if you quick release with meat dishes it will quickly pull out all of the pressurized air, including that in the meat, like a vacuum. So if you can, always try to natural release. When using pasta, use heartier, hefty pastas like penne, gemelli (my favorite), cavatappi, etc. Many online recipes will suggest long pastas like spaghetti or linguine. Don't fall into this trap. First you have to break them in order for the pasta to get under the liquid. Second, it overcooks quickly. If you use a heartier pasta it is less likely that it will overcook and go to mush and you can also just stir it into the liquid. Here are a couple of my favorite recipes that I have converted over the years. I hope you enjoy them and that they help you start to convert recipes on your own! 40-Clove Black Garlic Chicken Chicken Orobianco Italian Meatballs & Pasta Pumpkin Creme Brulee

Ingredients: · 6 egg yolks · 1/3 cup granulated sugar · 2 tablespoons firmly packed light brown sugar · 1/4 cup pumpkin puree · 1 teaspoon vanilla extract · 2 cups heavy cream · 1/2 teaspoon cinnamon · 1/4 teaspoon pumpkin pie spice · Pinch of salt · 6 tablespoons superfine sugar Method: 1. Add 1 cup of water to the pressure cooker and place a trivet in the bottom. 2. In a large mixing bowl with a pouring spout, whisk together egg yolks, granulated sugar, brown sugar, pumpkin puree, and vanilla. 3. In a small saucepan, whisk together heavy cream, cinnamon, pumpkin pie spice, and salt. Heat over medium heat until cream just begins to simmer. 4. Whisking constantly, slowly pour the warmed cream mixture into the egg mixture whisking until well blended. 5. Pour mixture into six custard cups, cover with foil, and place three on the trivet in pressure cooking pot. Add a second trivet and stack the remaining three cups. 6. Lock the lid in place. Select High Pressure and set the timer for 6 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 15 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. 7. Carefully remove the cups to a wire rack to cool uncovered. When cool, refrigerate covered with plastic wrap for at least 2 hours or up to 2 days. 8. When ready to serve, sprinkle a tablespoon of sugar evenly over the top of each custard. Working with one at a time, move the flame of the torch 2 inches above the surface of each custard in a circular motion to melt the sugar and form a crispy, caramelized topped.