Go Back
A bowl of Southwestern tsimmes at the Roadhouse.

Joan Nathan's Southwestern Tsimmes

Course Main Course
Cuisine Jewish
Keyword Holiday Hits, Passover, Thanksgiving
Servings 12

Equipment

  • 1 9 x 13 casserole dish greased
  • 1 cookie sheet
  • 1 knife

Ingredients

  • 3/4 lb pitted prunes
  • 6 medium carrots, peeled and cut in chunks
  • 3 medium sweet potatoes, about 2 pounds, peeled and diced
  • 6 tbsp honey
  • 1/2 tsp  nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 tbsp lemon juice
  • 1/4 cup orange juice
  • 2 tbsp fresh coriander, chopped
  • 12 green or red Anaheim chilies

Instructions

  • Mix all the ingredients except the coriander and the chilies in a greased 3-quart baking dish.
  • Cover and bake in a preheated 250-degree oven, stirring occasionally, until the vegetables are soft, but not mushy, about 2 hours. Let cool.
  • Using a fork or a potato masher mash the mixture coarsely with the chopped coriander to facilitate stuffing into the chilies. This can be prepared a day ahead.
  • Place the chilies on a cookie sheet in a preheated 450-degree oven. Roast for about 20 minutes, turning occasionally, or until the skin is black. Remove to a plastic or paper bag and leave until cool. Peel off the skin.
  • With a sharp knife, make a slit from the bottom of the stem to the point of each chili.
  • Gently scrape out the seeds and rinse the inside of the chili.
  • Pat each chili dry and stuff with chopped tsimmes so that each chili is slightly overstuffed, causing the slit in the chili to open, exposing the filling.
  • Bake in a preheated 350-degree oven for 10 to 15 minutes. Alternately, you can merely put the stuffing mixture in a greased flat casserole, approximately 9- by 13-inch, and bake in a 350-degree oven for about 20 minutes or until it is warm.