Yield: 4 Servings
|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, .