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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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This recipe goes with Cumin-Roasted Pork Tenderloin with Plum Chutney Ingredients:
1 jalapeño pepper |
1 poblano chile |
1 tablespoon olive oil |
1 cup thinly sliced red onion |
2 tablespoons minced peeled fresh ginger |
1 garlic clove, minced |
5 cups chopped plums (about 2 1/2 pounds) |
1 cup chopped seeded tomato |
1/4 cup packed brown sugar |
1/4 cup cider vinegar |
2 teaspoons mustard seeds |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 cup chopped fresh cilantro |
Directions:
1. Preheat broiler.
2. Place jalapeño and poblano on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel jalapeño and poblano; cut in half lengthwise. Discard seeds and membranes; coarsely chop.
3. Heat oil in a large saucepan over medium-high heat. Add onion, ginger, and garlic; sauté 5 minutes or until tender. Add jalapeño, poblano, plums, and next 6 ingredients (plums through black pepper); bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Uncover and simmer an additional 15 minutes or until liquid almost evaporates, stirring occasionally. Cool completely. Stir in cilantro.
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