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Chipotle Chutney

Yield: 4 Servings

Ingredients and directions for this recipe

3 Poblano peppers; roasted and
-diced
1 Granny Smith apple;
-unpeeled, diced
1/2 c Sherry vinegar
1/2 c Light brown sugar
1/4 c Granulated sugar
1 Canned Chipotle chile;
-seeded and minced
1 ts Garlic; minced

Date: Sat, 13 Apr 1996 19:54:35

From: smiler@gnn.com (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,

See also:
Previous recipe Chipotle Chili Slaw
Next recipe Chipotle Chutney Dressing

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