1 (8 ounce) can diced green chile peppers, drained
1 fresh jalapeno pepper, seeded and minced
1 (8 ounce) can salsa
1 (3 ounce) can chopped green chile peppers
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried rosemary
1 tablespoon dried oregano
In a large bowl, mix the peppers, jalapeno, salsa and green chile peppers. Shape into 1 inch balls and roll in the spice mixture.
Heat a large frying pan over medium high heat. Coat a large skillet with olive oil, and add holes in the center of the hot pepper mixture. Double the holes and continue to cook over medium heat until peppers are done. Remove from heat, and allow to cool a bit. Dip peppers in spice mixture, and toss with desired salsa or with favorite green chile peppers for garnish.
Return peppers to skillet, and cook over medium heat until heated through, but does not brown. Drain and serve with desired toppings.