| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salsas |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
|
Large yellow onion, diced small |
| 6 |
|
Granny Smith apples, |
|
|
Un peeled, cored and chopped |
|
|
Into bite-size pieces |
| 2 |
|
Canned chipotle peppers |
| 1 |
tb |
White vinegar |
| 1 |
tb |
Ground cumin |
| 1 |
tb |
Lemon juice |
| 2 |
tb |
Molasses |
| 2 |
ts |
Chopped fresh oregano salt and pepper to taste |
INSTRUCTIONS
In a large saute pan, heat the oil until hot but not smoking, add the
onion, and cook over medium heat for 2 minutes. Add the apples, cover and
continue to cook over medium heat, stirring occasionally, for an additional
8 minutes, or until the apples are a bit soft on the exterior. Remove from
heat and set aside to cool.
Meanwhile, combine the chipotles and vinegar in a blender or food processor
and puree. Transfer to a medium-sized bowl, add the cumin, lemon juice,
molasses, oregano, salt, and pepper. Mix well.
Add the apples and onions to the chipotle mixture and stir well. Allow to
sit in the refrigerator, covered, overnight or for at least 2 hours.
Posted to EAT-L Digest 29 Sep 96
Date: Mon, 30 Sep 1996 07:42:26 -0700
From: Carey Starzinger <cstarz@TELEPORT.COM>
A Message from our Provider:
“The church is prayer-conditioned.”