Sweet and Hot Apple Chutney

Chef Phillip Rice of Tex’s Grill, San Antonio, TX.

• Ready In: 1 hr 10 mins
• Yields: 2 1/2

Ingredients

• 3  granny smith apples
• 2  serrano chili peppers, seeded
• 1  poblano chile, seeded
• 1⁄2 red bell pepper
• 4  shallots
• 2  cups  rice wine vinegar
• 3⁄4 cup  firmly packed brown sugar
• 2  teaspoons fresh lemon juice

Directions

1. Peel and core apples; finely chop apples, peppers, and shallots.
2. In a saucepan, combine vinegar and sugar; bring to a boil, stirring until sugar dissolves.
3. Add in apple, peppers, and shallots; boil 20 minutes or until most of liquid evaporates, stirring occasionally.
4. Remove from heat; stir in lemon juice; cool.
5. Serve warm or at room temperature; store in refrigerator up to 1 week in an airtight container.