Prep 24 mins
Cook 10 mins
Unlike salsas that are served when made, this relish needs time for the flavors to meld. Chipotle chilis are dried, smoked jalapenos. They are usually canned and packed in adobo sauce. The prep time includes 24 hour refrigerator time. This recipe is from a cookbook called "Salsas, Sambals, Chutneys & Chowchows" by Chris Schlesinger and John Willoughby.
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 3 granny smith apples, unpeeled,cored and cut in bite-size pieces
- 1⁄4 cup orange juice
- 2 tablespoons chipotle chiles in adobo, minced
- 1 1⁄2 teaspoons white vinegar
- 1 1⁄2 teaspoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon chopped fresh oregano or 1⁄4 teaspoon dried oregano
- salt and pepper
- 1 orange, peeled,segmented,and cut in bite-size pieces
- In a large nonstick skillet, heat the oil over medium-high heat.
- Add the onion and cook 2 minutes.
- Turn to medium heat, add the apples, and mix to combine.
- Cover and cook until the apples are slightly soft, about 6 to 8 minutes.
- Uncover, remove from heat, and cool.
- Puree in a blender the orange juice, chipotles, vinegar, and lemon juice.
- In a large bowl combine the chipotle mixture with the cumin, oregano, salt, and pepper.
- Add the apple mixture and orange, and mix to combine.
- Cover and refrigerate at least 2 hours or overnight.