Chipotle Chutney

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Chipotle Chutney

 

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).

 

 

 

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