The Four Seasons of Love by Lorraine Bodger

Author:Lorraine Bodger [Bodger, Lorraine]
Language: eng
Format: epub
ISBN: 978-0-7407-8778-2
Publisher: Andrews McMeel Publishing
Published: 2005-01-15T00:00:00+00:00

Apple-Chile Relish from Heaven

Apples and chiles love each other, so match them up in this lightly cooked condiment that is—like a good lover—sweet and mild at first, spicy and exciting as time goes by.

2 large Granny Smith apples (1 to 1¼ pounds), peeled, quartered, and cored

1 medium carrot, trimmed and peeled

1 fresh mild green chile (poblano, Anaheim, etc.), roasted and skinned

2 pickled jalapeños

¼ cup cider vinegar

¼ cup water

¼ cup sugar

¼ teaspoon salt

1 clove garlic, minced

¼ cup minced red onion

Chop the apples into pea-sized bits. Grate the carrot. Stem, halve, and seed the roasted green chile and the jalapeños; mince.

In a medium saucepan, simmer the vinegar, water, sugar, salt, and garlic, stirring until the sugar is dissolved. Stir in the chopped apples and continue simmering, uncovered, for 10 minutes, until the apples are tender. Stir in the grated carrot and simmer for another minute. There should be very little liquid left in the pan. Turn off the heat.

Add the minced chile, jalapeños, and onion. Stir well and allow to cool. Season with more salt if needed. Keeps well for 3 days in the fridge, getting hotter each day.

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