Chipotle chutney

Yield: 4 Servings

Measure Ingredient
3 Poblano peppers; roasted and diced
1 Granny Smith apple; unpeeled, diced
½ cup Sherry vinegar
½ cup Light brown sugar
¼ cup Granulated sugar
1 Canned Chipotle chile; seeded and minced
1 teaspoon Garlic; minced

Date: Sat, 13 Apr 1996 19:54:35 From: smiler@... (Scott Miller) It's in the May '96 issue of Food & Wine, p. 116. It's by a chef named Vincent Guerithault and served at his place in Phoenix, AZ. My parents ate there last year and said the restaurant was really nice ($$$).

1. Roast the poblanos on a grill or under a broiler. After they have cooled, peel off the charred skin, seed and dice.

2. Combine the poblanos with the remaining ingredients in a saucepan and cook over a moderately low heat for about 25 minutes (until the apple is tender and most of the liquid is evaporated). NOTES : Substitution: use Anaheim chile in place of poblano.

CHILE-HEADS DIGEST V2 #293

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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