| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sauce | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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