CONTENTS Meats [Ideal for Taco Bar]

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2 CONTENTS Meats [Ideal fr Tac Bar] Spicy Garlicky Beef fr Tacs r Nachs... 2 Dynamite Pulled Prk... 3 Peppery Pulled Prk... 4 Suthwestern Cream Cheese Chicken... 5 Chiptle Garlic Chicken Nachs... 6 "Orange" Chicken Wings... 7 Green Chili Old Fashined Clrad Green Chili... 8 Sam's N 3 Kickin Green Chili (ur versin)... 9 Chubby's Green Chili (Cpycat) Gambler's Chili Appetizers Suthwestern Bruschetta Bacn Guacamle Bacn Chile Wrapped Water Chestnuts Artichke Green Chile Cheese Appetizers Chile Smkie Bites Brncs Deviled Eggs Salsas Rasted Salsa Pineapple Salsa Avcad Jicama Salsa Drinks Brnc-Tini Orange "Crush" a-tini DenverGreenChili.cm 1

3 SPICY GARLICKY BEEF FOR TACOS OR NACHOS Authr: Anita Prep time: 15 mins Ck time: 15 mins Ttal time: 30 mins 2 lbs grund beef 8 large (r 12 medium) garlic clves, minced 1 cup chpped nin 1 cup diced green chiles (ht) ½ t 1 tsp salt (t taste) ½ tsp pepper ½ tsp red chile flakes 1 bag trtilla chips (r tac shells r trtillas fr sft tacs) Ques: 1 2-lb Krger Nice'n Cheesy Ques Blanc with Jalapens (r Velveeta regular r white) 1 can diced tmates and green chiles Tppings: shredded lettuce, diced tmates, chpped green nins, chpped avcad Instructins 1. Cut blck f Ques Blanc int chunks and place with diced tmates and chiles in slw cker r saucepan n stve ver medium-lw heat t melt. 2. Brwn the meat with the garlic and nin. Drain. 3. Add the salt, pepper, red chile flakes, and diced green chiles and ck anther 2 minutes, mixing thrrughly and adjusting seasning t taste. 4. If serving n a buffet, transfer meat t slw cker and place n buffet table with serving spn. Likewise, the Ques Blanc shuld als be in a slw cker n the table with serving spn. 5. The tppings shuld be in serving bwls n the table s peple can assemble their wn nachs r tacs. 6. If assembling yurself, spread trtilla chips n a serving platter r individual plates. Sprinkle meat n tp, then pur the ques ver. Sprinkle desired tppings ver and serve. Recipe by Denver Green Chili at DenverGreenChili.cm 2

4 DYNAMITE PULLED PORK Authr: Anita Edge Prep time: 30 mins Ck time: 8 hurs Ttal time: 8 hurs 30 mins Spicy, tasty classic pulled prk ideal in a bun fr a game day party. 3½ cups cider vinegar (20 fl z) 1½ tbsp sugar 2 tsp salt 1 tbsp pepper 1 cup ht diced green chiles (Hatch Ht, Ht Select New Mexic) 1 cup diced Dynamite chiles (XX-Ht) 1 tsp ht red pepper flakes 1 (8-10 lb) bne-in prk shulder rast (preferably butt end) 1 tsp liquid smke Nte: If yu cannt get Dynamite chiles, just use 2 cups f the ht diced green chiles and add a tablespn f the red pepper flakes. Yu can als add minced jalapen r serran chiles. Instructins 1. Heat the vinegar, sugar, salt and pepper in a saucepan until sugar is disslved. Add chiles and pepper flakes. 2. Place the prk rast in a 4 qt r larger crckpt. Pur vinegar mixture ver the prk rast. Cver and ck n lw fr at least 6 hurs r vernight. The prk shuld be tender and pull apart easily with a frk. 3. Remve the rast frm the liquid, place n a plate, cver and put in the refrigeratr. 4. If yu wish t reduce the fat, pur the liquid int a pt r cntainer and chill it fr abut 2 hurs r until the fat begins t slidify n tp. Skim the fat ff the liquid with a sltted spn and return the liquid t the crckpt. Add a teaspn liquid smke. 5. Remve the rast frm the refrigeratr and use 2 frks t shred the meat. Put the shredded prk back in the liquid in the crckpt and ck n high fr anther 1 t 2 hurs. 6. Adjust salt, pepper, and red pepper flakes t taste. Use a sltted spn t serve r remve prk frm the liquid. Yu may want t brwn it in the ven fr 20 minutes. 7. Serve n hamburger buns, small rlls, r in a quesadilla. Yu may want t have a small crckpt n the side with the brth t pur ver the prk. Great with cleslaw. 8. Preparatin time: minutes 9. Cking time: 6 t 10 hurs Recipe by Denver Green Chili at DenverGreenChili.cm 3

5 PEPPERY PULLED PORK Authr: Anita Edge Prep time: 15 mins Ck time: 12 hurs Ttal time: 12 hurs 15 mins Flavrful pulled prk easy t adjust heat level by adding sme f the chiles back in after shredding. Great fr any party! 2½ lbs bneless prk shulder 1½ tsp ksher salt 1 tsp freshly grund pepper 3 tbsp live il 1 nin, sliced (abut 1½ cups) 4 garlic clves 1 tsp dark brwn sugar ½ tsp chili pwder ¼ tsp grund cumin ⅛ tsp grund cinnamn 2 cups unfiltered apple cider 1 cup chicken brth 1½ cups ht green chiles (either whle r diced) ptinal: 1 serran chile, cle slaw Instructins 1. Seasn prk shulder with pepper and salt. Heat il in very large skillet r pt until very ht. Brwn prk n all sides, turning as needed, abut 10 minutes ttal. 2. Place in crckpt with remaining ingredients and ck n lw fr 10 hurs. 3. Cut ff a small chunk and taste fr desired heat level. If nt ht enugh, add a stemmed and seeded serran chile, finely minced. Ck fr anther 2 hurs r until falling apart. 4. Remve prk frm the brth nt a large plate and let cl t where yu can handle it. With a sltted spn, fish ut the chiles and nins and put in a separate bwl. Pur the brth int yet anther bwl. 5. With 2 large frks, shred the meat. Put the shredded prk back in the crckpt t keep warm fr serving.sme like t serve the prk like this n a bun with cle slaw. Others like t mix in sme f the chiles and nins (my preference) t add sme heat and flavr back in. 6. If yu used whle chiles, chp them up int chunks r strips. Blend the chiles with the prk t the balance yu desire. 7. T serve at a buffet party, put ut n the table the crckpt with the pulled prk, a plate f small buns r pita pckets, a bwl f cle slaw, and the remaining chiles and nins in a serving dish n the side. Let peple build their wn sandwiches. Many lve the ptin f adding mre chiles and nins themselves. Recipe by Denver Green Chili at DenverGreenChili.cm 4

6 SOUTHWESTERN CREAM CHEESE CHICKEN Authr: Anita Prep time: 5 mins Ck time: 5 hurs Ttal time: 5 hurs 5 mins 2 lbs chicken (I used bneless, skinless thighs frm Cstc) 1 cup salsa 4 z cream cheese 1 tsp grund cumin ¾ cup diced green chiles salt & pepper t taste Instructins 1. Dump all ingredients in a slw cker and ck n lw fr 4 t 5 hurs. 2. Remve chicken; yu will have nearly 2 cups brth remaining. Yu can simmer the brth t reduce it t desired cnsistency. 3. Fr chicken & Suthwestern sauce: serve chicken ver rice and pur the brth ver. 4. Fr pulled chicken tacs: shred chicken with 2 frks. Serve with flur trtillas, diced tmates, shredded lettuce, avcad, and crumbled feta cheese. If desired, reduce the brth dwn t ¼ the amunt and blend with chicken befre serving in tacs - this is hw the tacs in the pht were prepared. 5. Fr sup: Remve chicken and chp t desired size. Add desired vegetables such as celery, carrts, nin, brccli, whatever yur want... fr trtilla sup, add can f diced tmates, black beans, a cup f fresh cilantr. Then add cans f chicken brth t get desired cnsistency. Garnish with fried trtilla strips. Recipe by Denver Green Chili at DenverGreenChili.cm 5

7 CHIPOTLE GARLIC CHICKEN NACHOS Cuisine: Suthwest Authr: Anita Edge Prep time: 25 mins Ck time: 5 hurs Ttal time: 5 hurs 25 mins Very easy, spectacularly flavrful chicken nachs. Guaranteed hit at a game day party. 3 lbs skinless bneless chicken (all-white, all-dark, r cmbinatin) 1 16 z jar chiptle salsa (I used 505 Suthwester) 20 large clves garlic, minced ptinal: 1 cup diced green chiles 2 lb pepper jack cheese, shredded (abut 8 cups) 4 cups shredded lettuce 2 cups diced tmat 16 z sur cream 20 z trtilla chips 2 15 z cans black beans, drained Salsa ptinal: sliced black lives, diced bell pepper (red, yellw r green), green nins, cilantr, diced r sliced avcad, guacamle Instructins 1. Put the chicken in a crckpt, pur the jar f chiptle salsa n tp, and ck n lw fr 5-6 hurs. 2. Pull the chicken ut and shred it with 2 frks. There will be a lt f excess liquid. (At this pint yu can put sme f the chicken and liquid in a plastic cntainer and freeze fr later use.) 3. Put the chicken and the liquid int a giant skillet (r 2 large skillets). Add the garlic (and, if desired, the green chiles) and ck ver medium high heat, stirring ccasinally, until liquid is gne but chicken is still mist. This shuld be abut minutes. 4. Pile trtilla chips n 3 t 4 large platters r serving dishes. Pile n the ht shredded chicken and all the ther ingredients, hwever yu want t arrange them. 5. Serve with sur cream, salsa, and guacamle n the side. Recipe by Denver Green Chili at DenverGreenChili.cm 6

8 "ORANGE" CHICKEN WINGS Sticky, sweet, spicy, deliciusness... Authr: Heather Blake, RckyMuntainCking.cm Recipe type: Appetizer Cuisine: Asian 4-5 punds chicken wings 1 cup sy sauce (I used Tamari) ¼ hisin sauce 1 tbs sesame il ¼ cup rice wine vinegar 1½ cups range marmalade (18 z jar) 2 tbs sherry ½ cup range juice 1 bunch green nins, sliced thin 3-4 clves garlic, minced 1 tbs fresh ginger, minced 5-6 Serran chilies, sliced and chpped (r ther ht pepper) 1 tbs range zest Instructins 1. In a sauce pan, add all the ingredients except fr the chicken wings. Warm the sauce t lsen the marmalade. Dn't nt bil. Remve frm the heat and reserve 1 cup f the marinade fr basting. 2. Place the chicken wings in a large zip lck bag and add the cled marinade. Let sit fr at least 4 hurs up t vernight. 3. When ready t ck, heat up yur ven r grill t 375 degrees. If cking in the ven line a ckie sheet with parchment paper (d nt use tin fil, it will stick). Bake r grill fr ½ hur. Turn the wings ver and baste with marinade. Ck fr anther minutes. 4. Let wings sit fr 15 minutes r s befre serving. Wings are great served at rm temperature. Recipe by Rcky Muntain Cking at DenverGreenChili.cm 7

9 OLD FASHIONED COLORADO GREEN CHILI Authr: Anita Edge A very ppular dish in Clrad, this is either eaten ut f the bwl r used t smther burrits. 2 lbs. cubed prk 1 tbsp. minced garlic (abut 2 clves) ¼ tsp pepper 3 tbsp. flur 2 cups diced fresh tmates (r substitute 1 14 z can) z can chicken brth 1 cup water 2 ½ cups diced green chiles (abut 20 chiles) 2 cups diced nin. Salt & pepper t taste Instructins 1. Brwn prk in skillet with garlic and pepper. Add flur and brwn as well. 2. In crck pt, mix prk, garlic, tmates, water, green chiles and nin. Simmer fr at least 2 hurs. Water can be added t thin dwn and flur can be added t thicken. 3. (Yu can als ck it in a large pt n the stve at lw heat.) 4. Hint: Let simmer at least an hur befre tasting and mdifying by adding chiles, mre tmates, garlic, etc. 5. This is a very meaty, very slightly thickened chili thin fr Clrad style chili. If yu like really thick chili, use 4-5 tbsp. flur rather than 3 and/r reduce the water. Recipe by Denver Green Chili at DenverGreenChili.cm 8

10 SAM'S NO 3 KICKIN GREEN CHILI (OUR VERSION) Prep time: 20 mins Ck time: 1 hur Ttal time: 1 hur 20 mins This is the famus riginal Sam's n 3 Kickin Green Chili mdified slightly t simplify and imprve results. In the riginal recipe, yu rast and peel Anaheim chiles - a real pain and a tn f wrk. With this versin, we suggest yu buy frzen rasted and peeled chiles if yu dn't already have yur wn supply frm the last chile harvest. And yu can always use canned chiles if yu dn't happen t have frzen. Yu can find the riginal recipe n Fd Netwrk at z bag Mild Select New Mexic Green Chiles r 5 (4½-unce) cans green chiles 3 sticks (12 unces) butter 3 punds prk, cut int ½-inch cubes 2 large white nins, cut int ½-inch dice 1 tbsp plus 1 teaspn salt 1¾ tsp grund black pepper 1¾ tbsp grund dry mustard pwder 2 tsp dried regan 2 tsp granulated garlic 6 large tmates, cut int ½-inch dice 2 (14½-unce) cans diced tmates r 3 (10 z) cans Rtel riginal diced tmates and green chiles 4 15-z cans chicken brth 3 fresh jalapens, diced, ptinal fr added heat 1 cup flur Instructins 1. Heat 1 tbsp f the butter in a large pt and add the cubed prk. Ck abut 15 minutes, and then add the nins and spices. Ck n lw heat, stirring ccasinally. When the prk has cked thrugh, add the fresh tmates, canned tmates, green chiles and jalapens, if using. 2. Stir ccasinally. 3. After 5 minutes, add 2 cans chicken brth. Bring t a lw bil. Stir ccasinally. Increase the heat and bring the chili t a rlling r high bil DenverGreenChili.cm 9

11 4. In separate pan, melt the rest f the butter and whisk in the flur, stirring until creamy. Gradually add the remaining 2 cans chicken brth, stirring cnstantly t maintain smth cnsistency. 5. Slwly add the rux t the chili, stirring cnstantly, and shut ff the heat. Cntinue t stir s that the rux is evenly distributed. (Rux amunt can be adjusted depending n desired cnsistency r thickness.) 6. Let stand 5 minutes and serve in a bwl r use it t smther a burrit r whatever yu want t smther! 7. This recipe was prvided by prfessinal chefs and has been scaled dwn frm a bulk recipe prvided by a restaurant. The Fd Netwrk Kitchens chefs have nt tested this recipe, in the prprtins indicated, and therefre, we cannt make any representatin as t the results. 8. Read mre at: Recipe by Denver Green Chili at DenverGreenChili.cm 10

12 CHUBBY'S GREEN CHILI (COPYCAT) Authr: Anita Prep time: 30 mins Ck time: 90 mins Ttal time: 2 hurs My wn cpycat versin f the Original Chubby's green chili - a very ht, flavrful green chili sauce they use t smther just abut everything. 1 lb diced prk (1/4 t ½" dice, prk lin r shulder) 1 tbsp + ½ cup lard 1 cup finely chpped nin (chpped t almst mush in fd prcessr) 4 clves garlic, pressed 1 tsp black pepper 1½ tbsp grund dry mustard pwder 1 tsp dried regan ¼ tsp grund cumin ¼ tsp dried sage 1 14-z can diced tmates 3 cans chicken brth 6 z tmat paste 1½ cups green chiles (mild, ht, r a cmbinatin - see ntes) 1½ cups canned jalapens (12 z jar r can, nt pickled) 2 cups water 1 cup flur 2 tbsp chicken builln Instructins 1. Puree the can f diced tmates, the green chiles, and the jalapens (either tgether r separately, desn't matter) in a fd prcessr r blender and set aside. Yu may need t add liquid. 2. In a large pt, brwn the prk in 1 tbsp lard. 3. Add the nins and ck anther 3-4 minutes until nins are sft. 4. Add the pressed garlic and spices and ck anther minute. 5. Add the pureed tmates, green chiles, and jalapens, 1 can f chicken brth, and 1 cup f water. Ck ver lw heat (r in a crck pt n lw) fr an hur, then stir in 6 z tmat paste. 6. While the chili cntinues t simmer, in a medium saucepan, make the rux: melt ½ cup lard ver medium lw heat. Dump in the flur and 2 tbsp chicken builln and stir t blend. Keep stirring as it thickens and keep adding small amunts f the remaining 2 cans chicken brth and water. Yu shuld end up with a rux abut the cnsistency f thick pancake batter. 7. Stir the rux int the green chili, blending well. Simmer anther 15 t 20 minutes. 8. Serve ver burrits, fries, eggs, nachs, whatever DenverGreenChili.cm 11

13 9. Yu can als leave it in the crck pt n lw fr several hurs. This wrks well n a buffet where guests can ladle it nt plates r bwls themselves. Ntes Yu can use mild, medium, r ht green chiles (r a cmbinatin) and then adjust t desired heat with mre jalapens. Recipe by Denver Green Chili at DenverGreenChili.cm 12

14 GAMBLER'S CHILI Authr: Lauren Ray Prep time: 30 mins Ck time: 3 hurs Ttal time: 3 hurs 30 mins A simple, straightfrward recipe. Always exceptinally gd! 2 lbs. prk tenderlin, cubed 1 cup carsely chpped nin 14 z. Swansn chicken brth 10 z can r bttle f green salsa 2½ cups diced green chiles Spice Mix : 3 tsp garlic (minced r mashed) 2 ½ Tbsp chicken base (builln) 1 tsp celery salt 1 Tbsp flur 2 tsp regan 1 Tbsp cumin 3 Tbsp diced jalapen pepper 1 Tbsp dried cilantr (Pendries pwder r 3 Tbsp fresh finely chpped) 1 Tbsp green chili pwder *Tabasc (green) *Salt Salt t taste Ck additinal minutes Instructins 1. Brwn prk and drain. 2. Add nin and chicken brth, then simmer 1 hur, stirring ften t avid sticking. 3. Add spice mix and green chili salsa, then simmer 1 hur. 4. Add diced green chiles, then add salt and tabasc t taste. 5. Simmer anther hur and serve. Recipe by Denver Green Chili at DenverGreenChili.cm 13

15 SOUTHWESTERN BRUSCHETTA Authr: Anita Prep time: 5 mins Ttal time: 5 mins z can diced tmates 1 tbsp. McCrmick Bruschetta regan & basil seasning 2 tbsp. live il 1 tbsp. cider vinegar 1 tbsp. diced ht green chiles (r t taste) Instructins 1. Blend all ingredients. 2. Refrigerate fr at least an hur t let flavrs blend. 3. Serve with sliced French baguette, tasted, r with crackers. 4. Enjy! Recipe by Denver Green Chili at DenverGreenChili.cm 14

16 BACON GUACAMOLE Authr: Anita Edge Prep time: 10 mins Ttal time: 10 mins A rbust, ppular variatin n classic guacamle. 5 strips f bacn 2 large avcads, mashed 2 tbsp fresh lime juice (abut 1 lime) ¼ cup diced ht green chiles (r 1 tbsp finely minced jalapen) ½ cup diced tmat (abut 1 medium) ¼ cup finely diced nin ½ tsp grund cumin 2 tbsp chpped cilantr dash f garlic pwder salt and pepper t taste Instructins 1. Ck bacn until crisp and set aside n paper twels t drain. 2. Crumble bacn, setting aside sme bacn & tmat fr garnish. 3. Mix all ingredients, garnishing with bacn and tmat. Serve with trtilla chips. Recipe by Denver Green Chili at DenverGreenChili.cm 15

17 BACON CHILE WRAPPED WATER CHESTNUTS Prep time: 15 mins Ck time: 30 mins Ttal time: 45 mins Simple, easy appetizer that yu can whip up with almst n ntice! ½ lb bacn 1 8-z can whle water chestnuts 2-3 whle green chiles, rasted & peeled Instructins 1. Preheat ven t 325 degrees. 2. Cut the bacn strips in halves r thirds. Thirds will d fr mst f the water chestnuts, but the biggest may nt be ttally cvered by the bacn. 3. Cut the chiles int strips abut ½ inch wide. Then cut each strip t abut the same length as the bacn. 4. Cver each bacn strip with a strip f chile, put a water chestnut n tp, then wrap the bacn ver it and skewer with a tthpick. 5. Place n a baking dish r sheet and bake fr 30 minutes r until dne t yur liking. 6. Serve & enjy! Recipe by Denver Green Chili at DenverGreenChili.cm 16

18 ARTICHOKE GREEN CHILE CHEESE APPETIZERS Authr: Mary Janeway Prep time: 15 mins Ck time: 15 mins Ttal time: 30 mins Very simple, elegant, flavrful - this is the kind f appetizer where yu can keep the ingredients n hand and whip it up n almst n ntice z can artichke hearts, drained and chpped 6 green nins, sliced ½ cup diced green chiles 1 cup maynnaise 2 cups grated cheddar cheese, divided pre-baked mini phyll shells (4 packages f 15) Instructins 1. Reserve 2 tbsp f juice frm artichkes. Saute green nins in juice until sft but nt brwned. 2. In a mixing bwl, cmbine chiles and maynnaise. Blend in artichke hearts, nins, and 1 cup f cheese. 3. Fill phyll shells. Sprinkle with remaining cheddar cheese. 4. Bake at 350 degrees fr 15 minutes r until heated thrugh and cheese is melted. Recipe by Denver Green Chili at DenverGreenChili.cm 17

19 CHILE SMOKIE BITES Prep time: 30 mins Ck time: 15 mins Ttal time: 45 mins Yummy flavrful little bites - perfect fr parties 1 14 z package Hillshire Lit'l Smkies 1 8 z can Pillsbury Crescent Dinner Rlls 4 whle medium ht r ht green chiles (abut ½ cup, r 4 z) ptinal: 4 slices f sharp Tillamk cheese (presliced) Instructins 1. Preheat ven t 400 degrees. 2. Lay ut the 4 chiles n a cutting bard and cut each int strips abut 1" x 1½". 3. Open the can f dugh and gently unrll it n a cutting bard s it makes a big rectangle. Use a knife t mark ff sectins as a guide - then cut the dugh int strips abut 4 inches lng and ½ inch wide. 4. If yu are using cheese, cut the slices int strips abut ½ inch wide and 1 inch lng. I made half the batch with cheese and half withut fr variety. 5. Fr each strip f dugh, put a strip f chile dwn n ne end, then a piece f cheese (if desired), then a lit'l smkie. Rll up and press the end f the dugh tgether with ther dugh wrapped arund the smkie s it hlds tgether. 6. Place n a greased baking sheet. If using cheese, make sure the cheese side faces up. Bake fr 15 minutes r until glden brwn and serve. Ntes Yu can assemble these ahead f time, cver them with plastic wrap and stre them in the fridge fr a few hurs. Be sure t bake them immediately befre serving. Recipe by Denver Green Chili at DenverGreenChili.cm 18

20 BRONCOS DEVILED EGGS Authr: Anita Prep time: 30 mins Ttal time: 30 mins 6 hard biled eggs, peeled ½ tsp yellw mustard ¼ cup maynnaise ¼ tsp salt ¼ cup diced green chiles ¼ cup grund pecans (grind them in a blender) paprika fr garnish fr dyeing (each clr): 1 cup ht water 1 tsp white vinegar 1 tsp fd clring Instructins 1. Slice the eggs in half lengthwise. Scp the ylks ut and int a bwl. 2. Blend the mustard, maynnaise, salt, chiles, and pecans with the ylks till smth. 3. Put the whites in a bwl f water and gently rub them with yur hands t make sure all bits f ylk are washed ff. Drain and rinse them t make sure ylk bits are gne. 4. Set up 2 separate glass r ceramic cups, ne fr blue and ne fr range. 5. Make a blue mixture (water, vinegar, fd clring) and an range mixture. 6. Separate the whites int 2 grups, then ne at a time, put each white int the dye bath. Leave in fr abut 2 minutes. Yu can fish them ut t check the clr and put them back in if yu want them darker. 7. When yu finish dyeing each egg white, place it n a plate - have separate plates fr range and blue. Fr best results, dn't let any eggs tuch each ther. See ntes. 8. Scp a runded spnful f the ylk mixture int each egg white and sprinkle with paprika. 9. Serve n a platter r deviled egg serving dish. Ntes Fr prettiest results, make sure the egg whites are clean, with n bits f ylk. Dye each ne separately. If yu put multiple egg whites in the dye bath tgether, they will end up with light spts where they were tuching. After the whites are dyed, if range and blue whites tuch each ther, sme f the dye will transfer and the range whites will have blue spts. Recipe by Denver Green Chili at DenverGreenChili.cm 19

21 ROASTED SALSA Cuisine: Suthwestern Authr: Chef Philip Feder Prep time: 10 mins Ck time: 10 mins Ttal time: 20 mins An easy, smky, very flavrful salsa ideal with chips r with many different dishes. 4-6 Rma tmates 2-3 jalapen r serran peppers 2-3 clves f garlic ½ large white nin salt t taste Instructins 1. Cut nin in large chunks. 2. In a large skillet ver high heat, rast the vegetables until they blacken, rtating s yu get them blackened n all sides. 3. Remve frm heat and remve stem and seeds frm jalapens (yu can leave seeds in t increase heat). Deglaze the skillet with a little water and pur int mlcajete r fd prcessr. A handcranked fd chpper wrks great fr this. 4. Place all vegetables in the mlcajete r fd prcessr and smash until yu get the cnsistency f salsa yu want. If using a fd prcessr, gently pulse and stir several times. With a fd prcessr it's easy t verd it and end up with a pureed mixture. 5. Pur int a bwl, cver and chill in fridge fr a few hurs t let flavrs blend. 6. Serve with trtilla chips r tacs, burrits, n fish r... use yur imaginatin! Recipe by Denver Green Chili at DenverGreenChili.cm 20

22 PINEAPPLE SALSA Cuisine: Mexican Authr: Chef Philip Feder Prep time: 15 mins Ttal time: 15 mins An easy, fresh, sweet and a bit spicy salsa with lts f flavr, ideal n prk tacs 1 whle pineapple ¼ white nin, chpped (abut ⅓ cup) 2 green nins, chpped ¼ jalapeñ, seeded and minced 1 bunch cilantr, chpped Juice f 2 limes Sprinkle f Ksher salt Instructins 1. Cre and dice the pineapple. 2. Mix pineapple and remaining ingredients in a large bwl. Taste fr seasning and adjust as needed. 3. Set aside fr 15 minutes t let flavrs blend. 4. Serve n prk tacs r with chips. Recipe by Denver Green Chili at DenverGreenChili.cm 21

23 AVOCADO JICAMA SALSA Cuisine: Suthwestern Authr: Stephen Albert Prep time: 10 mins Ttal time: 10 mins A fabulus cmbinatin f flavrs and textures, 1st place winner fr appetizers at the 2011 Denver Chili Fest. 1 cup jicama, peeled and diced 1.5 cups avcad, peeled and diced 1 cup red nin, diced 2 cups cilantr leaves, measure then chp 1 cup white crn, whle kernel, preferably fresh ff cb 1 cup black beans ½ cup diced Hatch green chiles (rasted and peeled) 1 tsp salt 1 large lime, juiced Instructins 1. Mix abve ingredients except avcad. 2. T the mixture add the diced avcad and evenly distribute. 3. Let marinate a minimum f 10 minutes befre serving. Recipe by Denver Green Chili at DenverGreenChili.cm 22

24 BRONCO-TINI Brnc-Tini, light, refreshing a little trpical. A great ccktail fr hnring ur favrite ftball team! Authr: Heather Blake, RckyMuntainCking.cm Recipe type: Ccktail Serves: ne ½ cup freshly squeezed range juice (1 range) 1 z Orange flavred vdka (I used Skky, bld range) 1 z Ccnut flavred vdka (I used Circ ccnut) blue clred turbinat sugar. (See ntes belw) Instructins 1. In a martini glass r any ther glass yu like. Misten the rim with range juice, and dip in sugar t make a nice rim arund the glass. 2. Fill a ccktail shaker with ice and add range juice and bth vdka's. Shake well. 3. Pur dink int rimmed glass, making sure a little sugar gets in the drink. ENJOY! R E C I P E B Y RO C K Y M O U N T A I N C O O K I N G A T H T T P: //RO C K Y M O U N T A I N C O O K I N G.CO M/2 014/0 1/B R O N C O - T I N I / 2016 DenverGreenChili.cm 23

25 ORANGE "CRUSH" A-TINI An alchlic creamsicle in a glass... nuf said. Authr: Heather Blake, RckyMuntainCking.cm Recipe type: Ccktail Cuisine: American Serves: 2 drinks 2 z vanilla flavred vdka 2 z range flavred vdka 2 z triple sec ¾ cup Orange Crush sda 4 z half and half Instructins 1. Fill a martini shaker half way with ice. Add the vdkas, triple sec, sda and half and half. Shake well and pur int sugar lined martini glasses. Ntes T clr the sugar "blue". Place a half cup f Turbinad sugar in a bwl and add tw t three drps f blue fd clring. Stir until all cmbined. Recipe by Rcky Muntain Cking at DenverGreenChili.cm 24