Instructions: Vincent Guerithault and served at his place in Phoenix, AZ. My parents ate there last year and said the restaurant was really nice ($$$).

1. Roast the poblanos on a grill or under a broiler. After they have cooled, peel off the charred skin, seed and dice.

2. Combine the poblanos with the remaining ingredients in a saucepan and cook over a moderately low heat for about 25 minutes (until the apple is tender and most of the liquid is evaporated). NOTES

Substitution: use Anaheim chile in place of poblano.

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