Chipotle Chutney

Recipe from: Vincent Guerithault

   3                    poblano peppers, roasted and diced
   1                    Granny Smith apple, unpeeled, diced
     1/2  cup           sherry vinegar
     1/2  cup           light brown sugar
     1/4  cup           granulated sugar
   1                    canned chipotle chile, seeded and minced
   1      teaspoon      garlic, minced

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

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).