Peanut Butter, Strawberry & 505 Green Chile Jelly Sandwich
For the green chile jelly:
- 12 oz 505 Southwestern® Flame Roasted Green Chile
- 1 ¼ lbs strawberries, de stemmed and quartered
- 1 cup cider vinegar
- 1/3 cup lemon juice
- 1 teaspoon chili powder
- 1 teaspoon salt
- 6 cups brown sugar
- 8 slices white bread
- 1 cup peanut butter
Flame Roasted Green Chile
For the jelly:
Combine all ingredients in a sauce pot and cook on low heat until all the liquid has evaporated, approximately an hour. Blend until smooth and let cool.
On four slices of white bread, add ¼ cup of the green chile jelly and ¼ cup of peanut butter. Top with another slice of white bread and serve.