| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
16 |
Servings |
INGREDIENTS
| 6 |
|
-(up to) |
| 12 |
|
Yellow Aji chiles (c. baccatum) |
| 1 |
|
Nice tart ripe apple (I used a Jonathan from the back yard) |
| 1/4 |
c |
White vinager; about (might have been more) (up to) |
| 3 |
ts |
Salt (up to) |
| 3 |
ts |
Sugar; or to taste. |
INSTRUCTIONS
Remove the core and skin of the apple, then chop the remaining apple
finely, discarding any blemishes, brown bits, grubs, etc. Chop the aji
finely. Combine with the other ingredients and cook for a few minutes in a
saucepan. You could also remove the aji seeds, as they tend to go brown.
(Very nice in ham sandwiches!) John Moore, Melbourne, Australia
<moore@dstos3.dsto.defence.gov.au>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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