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SWEET-N-HOT APPLE CHUTNEY

Makes about 2 cups.
Serving size about one tablespoon.

2 cups rice wine vinegar
3/4 cup brown sugar
1/2 red bell pepper, seeded and diced
1 poblano chile, seeded and diced *
2 jalapeno chiles, seeded and diced *
2 tablespoons minced red onion
3 green apples, peeled, cored and diced
2 tablespoons lemon juice 


Cooking Directions
In large saucepan bring vinegar to a boil, stir in brown sugar to dissolve.

Add all other ingredients except apples and lemon juice; boil 8 minutes.

Add apples and simmer until apples are tender but retain their shape.

Remove from heat, stir in lemon juice.

Cover and refrigerate until serving.

Serve at room temperature.

*When handling hot peppers, wear rubber gloves to protect the skin.

Serving Suggestions
Want to give your traditional ham buffet a kick? Try serving this chutney and other salsa along side your ham for your guests.

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com