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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