Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Chipotle Chutney

Recipe from: Vincent Guerithault

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

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).

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