Grilled Cheese with Spicy Summer Berry Chutney
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
2 tablespoons butter
1 pint size basket of strawberries cleaned and quartered
1 6-8 oz package of blueberries
¼ of a red onion, very finely minced
3 tablespoons good red wine vinegar
1 spicy chile, very finely minced
1/8 teaspoon sea salt
¼ teaspoon black pepper
Four slices of gluten free sandwich bread (whole grain, preferably)
4 oz sharp cheddar cheese (finely grated)
Instructions:
Melt 1 tablespoon of butter in a skillet over medium heat. Lower heat to medium-low and add strawberries, onions, and blueberries- sautéing until the onions are transparent (about five minutes). Add vinegar, salt, and pepper and cook for another five – ten minutes depending on your desired thickness and the juiciness of your berries.
Meanwhile, spread each slice of sandwich bread with a bit of butter on both sides (I used Kerrygold salted butter). Heat a skillet (cast iron is great here) on medium low heat, and add sandwich bread (buttered side down). Cook for about three minutes, then flip. That’s right, we’re grilling both sides of the bread!
Top each slice of bread with ¼ of the grated cheese. Cover, and cook for 2 minutes, open faced. Add a tablespoon of the chutney to two slices of bread, then assemble the sandwich, and cool to your desired browness.
From thetomatotart.com