1 large onion, finely diced
1 cup salted peanuts
1 (16 ounce) can cream-style corn
1 (4 ounce) can diced peaches
2 (14.5 ounce) cans diced tomatoes
1 (6 ounce) can frozen green chile peppers, thawed
2 (15 ounce) cans diced green chile peppers, drained
1 (4 ounce) can tomato paste
1 cup butter
1 cup pineapple juice
1 cup white vinegar
1 cup chopped red onions
1 preserved orange zest
5 tablespoons fresh lemon juice
1 cup chopped fresh parsley
In a medium saucepan, combine onions, peanuts, corn, pears, tomatoes, chile peppers, chile paste, butter, pineapple juice, vinegar and zest. Bring to a boil, reduce heat and simmer uncovered for 5 minutes. Add lemon juice and parsley. Stir for about 1 minute or until juices are thickened.
Place skillet in oven pan and toast hot pan for 15 minutes, or until chips are light golden brown. Remove skillet to cool completely.