Chipotle Chutney
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INGREDIENTS
- 1 ts Garlic; minced
- 1/2 c Light brown sugar
- 1 Canned Chipotle chile;
- 1 Granny Smith apple;
- 1/4 c Granulated sugar
- 1/2 c Sherry vinegar
- 3 Poblano peppers; roasted and
INSTRUCTIONS
Date: Sat, 13 Apr 1996 19:54:35 From: smiler@gnn.com (Scott Miller) Its in the May 96 issue of Food & Wine, p. 116. Its 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 Glens MM Recipe Archive, G Internet.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (53g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 95 | ||
| Calories from Fat: 0 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 6.3mg | 0 % | |
| Potassium 32.9mg | 1 % | |
| Total Carbohydrate 23.2g | 7 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 23.2g | ||
| Protein 0.1g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 95
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