This is soooo good!! I originally tried this recipe as a way to use up some garden Anaheim peppers someone had given us. Because I made it that first time with fresh chilies, I now only make it that way. It takes a little more time (not much though, really), but is definitely worth it! I broil my peppers, turning occasionally, in my toaster oven til the skin is bubbly and they're soft, then halve them and scoop out the seeds, and coarsely dice them. It gives it so much more flavor than using canned chilies! (Not that canned aren't good too...) If you are going to use fresh chilies, 6 is about the right amount (3 fresh chilies, diced up, per layer). We seriously LOVE this recipe around here!! Its one of my husband's new favorites, and my kiddos (3, 7, and 10) all love it too! (They top theirs with sliced olives, too, which I recommend trying.) And I love that its super easy!
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This is soooo good!! I originally tried this recipe as a way to use up some garden Anaheim...