Raost 3 Pablano Peppers till outer skin is good and black. Let cool, wash blackened outer skin off remove stem and seeds. Towel dry and set aside.
Edited by jno51 - 1/18/12 at 11:45am
combine all the above in pan and saute' with a dash of salt and pepper
Now take all the above with the Pablano peppers and run through a food processor. make a good course mesh, or is it mess?
Also at this point, Take 4 lbs chicken breast and grind also. On a cookie sheet with wax paper lay out your chicken mesh and put your Pepper,shroom,onion and garlic mesh down.
Take out of frige wrap in Beacon season again and put in the oh SMOKER on 250 for about 4 hours
AND "WA LA"
The relish is 1 can black beans, 1 can whole corn, 1 can rotel tomatoes and cilantro to taste. And there you have it. And this post kicked my @$$, IF I DRANK I WOULD be BLASTED right now.
Venture, I am a wino i will admit. Reds to me go with anything, even birthday and wedding cake, well for some. I actually baught a kit to brew and brewed my first batch of beer yesterday. I think evey good BBQ pit needs a good Brew master!