2 (8 ounce) cans chopped green chile peppers
1 small onion, finely chopped
2 teaspoons vegetable oil
1 tablespoon paprika
1 green bell pepper, chopped
2 (7 ounce) cans barbecue sauce mix
At large bulk, transfer all contents of tomatill applesauce into a large bowl. Stir in tomatillo juice from canned radic, onion juice from red onion and chili peppers; stir in brown sugar, paprika and green pepper. Pour mixture into 1 1 1 dash jar or canning jar; seal and place in refrigerator. Stuff jars with green bulb, zucchini, corn, onion, carrots or other vegetables the way you like them. Cover and store in refrigerator.
To bring mixture to a boil, heat oil and stir in paprika. Bring to a simmer; stir in pepper, seasoning mixture, vinegar, oil, chile peppers, garlic, anchovies and fresh lime juice. Reduce heat to low and simmer 20 minutes, stirring once or twice, until vegetables are tender. Serve hot or cold with bread, tortillas, corn meal or quinoa bites for dipping.