Senegalese Apple 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 Tbsp. canola oil
1 Tbsp. black mustard seeds
4 green apples
1 small onion, diced
1 red bell pepper, stemmed, seeded and diced
1 tsp. salt
2 tsp. minced garlic
2 serrano chiles, stemmed, seeded and chopped fine
1 tsp. ground ginger
1 tsp. ground allspice
1/4 cup raisins
1 cup packed brown sugar
3/4 cup red wine vinegar
1 cup water
Instructions:
Peel the apples and cut them into quarters, removing the cores, then roughly chop, and reserve.
Heat the oil in a large saucepan over high heat, then add the mustard seeds. Cover and cook until the popping stops, then reduce the heat and add the onion, red bell pepper and salt. Cook, uncovered, stirring occasionally, until the onions are translucent. Next, stir in the garlic, serrano chile, ginger and allspice, cooking for an additional minute, then add the remaining ingredients, including the reserved apples.
Cook the ingredients uncovered, over moderate heat, until the mixture is soft and aromatic, about 40 minutes. Chill before serving.
Yields 3 cups.