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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).