Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Vegetable oil

  2. 1 tablespoon 15ml Yellow onion - diced small (large)

  3. 6 Granny smith apples - unpeeled, cored and chopped

  4. 2 Canned chipotle peppers

  5. 1 tablespoon 15ml White vinegar

  6. 1 tablespoon 15ml Ground cumin

  7. 1 tablespoon 15ml Lemon juice

  8. 2 tablespoons 30ml Molasses

  9. 2 teaspoons 10ml Chopped fresh oregano Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large sautee pan, heat the oil until hot but not smoking, add the onion, and cook over medium heat for 2 minutes. Add the apples, cover and continue to cook over medium heat, stirring occasionally, for an additional 8 minutes, or until the apples are a bit soft on the exterior. Remove from heat and set aside to cool. Meanwhile, combine the chipotles and vinegar in a blender or food processor and puree. Transfer to a medium-sized bowl, add the cumin, lemon juice, molasses, oregano, salt, and pepper. Mix well. Add the apples and onions to the chipotle mixture and stir well. Allow to sit in the refrigerator, covered, overnight or for at least 2 hours.


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