10-06-2004, 02:32 PM
[ul][li]2 Tbs. vegetable oil [li]1 large yellow onion, finely diced [li]6 Granny Smith apples, unpeeled, cored and chopped into bite-size pieces [li]2 canned chipotle chili peppers [li]1 Tbs. white vinegar [li]1 Tbs. ground cumin [li]1 Tbs. lemon juice [li]2 Tbs. molasses [li]2 tsp. fresh oregano, chopped[/li][/ul]
Heat oil in a heavy nonstick skillet over medium high heat. Sauté onion 2 minutes. Stir in apples, reduce heat to medium, cover and cook 4-5 minutes, or until apples are just softened. Transfer to a bowl and set aside to cool. Combine remaining ingredients in a blender or food processor and purée. Season with salt and pepper to taste. Mix well. Stir chipotle purée into apple mixture. Mix thoroughly. Cover and refrigerate at least 2 hours or overnight.
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Heat oil in a heavy nonstick skillet over medium high heat. Sauté onion 2 minutes. Stir in apples, reduce heat to medium, cover and cook 4-5 minutes, or until apples are just softened. Transfer to a bowl and set aside to cool. Combine remaining ingredients in a blender or food processor and purée. Season with salt and pepper to taste. Mix well. Stir chipotle purée into apple mixture. Mix thoroughly. Cover and refrigerate at least 2 hours or overnight.
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