2 cups melted butter
2 tablespoons Dijon mustard
salt and pepper to taste
1 (4 ounce) can tomato paste
1 (16 ounce) can jalapeno peppers, drained
1 (8 ounce) can green chiles
1 (8 ounce) can tomato paste with green chiles
2 tablespoons chili powder
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon dried thyme (optional)
1/4 teaspoon dried apricot jam
Preheat oven to 450 degrees F (230 degrees C).
Place butter in a large mixing bowl. Lightly oil mixing bowl, add mustard, salt, pepper and tomato paste. Mix thoroughly. Add jalapenos, green chiles, tomato paste with green chiles, chili powder, rosemary, thyme, apricot jam and garlic powder. Mix well. Roll the mixture into wedges. Place wedges in shallow baking dish or shallow baking dish.
Bake in preheated oven for 20 minutes. Remove wedges from oven and immediately place wedges on ungreased cookie sheet. Bake for 10 to 15 minutes more, until well done. Serve at room temperature.