Apple Chutney with Smoked Chipotle

I came home with porkchops and apples with a plan to make some applesauce.  But there was no butter, so I had to rethink it a little went for a spicy apple condiment to go with the chops.  I made this on the fly as I found ingredients, so if I spent some more time with it, I might change the order of events, but this is what I did and it turned out super yummy.

1. Peel and Core and chop your apples to desired size.  I squeezed some Meyer lemon on them as I went to help prevent browning. I think i had about 8 apples.  Pink Ladies.

2.  Mince about 2 inches of ginger.

3. In a heavy bottom pan, heat olive oil.  (This was the only fat I had.  Butter or ghee might have been better).  Add yellow mustard seed and then the ginger and then some turmeric (purely for the pretty yellow color).  Add the apples.  Mix well.

4. I allowed the apples to cook for like this as I wondered what I was going to do.  I found a few of Olivia's magic smoked chipotles.  I minced up 2 of them (removing the seeds) and added them to the apple mixture.  Then eventually I added some cider vinegar and sugar and allowed to cook over low heat, stirring often.  

5. The mixture probably cooked for about 20 minutes in total while I made the Cesear salad and prepped the pork.  When it seemed done enough, I transferred it to a bowl and covered it with foil to keep it warm.  Before serving I mixed in some chopped cilantro.

Improv Salsa Verde for Mexican Ribs

While done perfectly, with meat falling off the bone, the Ribs had no flavor.  So we whipped this up:

minced garlic

minced capers

minced green peppercorns

minced serranos, with and without seeds

minced cilantro

Ojai Olive Oil's white balsamic vinegar

salt and pepper

olive oil

Tomotillo Salsa

1. Under the broiler, roast about 18 Tomotillos (skins removed and washed) under the broiler until blackened. Turn and blacken other side.

2. While tomotillos, are roasting, pan roast 4 cloves of unpeeled garlic and 2 Serrano chilies on a flat cast iron pan on top of the stove.

Once everything is blackened, pour tomtillos and collected juices, peeled garlic and Serrano chilies into your food processor. Pulse to combine.

(You can vary the above to your tastes, making it hotter).

Pour into a bowl and mix with enough water to make the consistency more spoonable. Just before serving, stir in about 1/3 cup or more of finely diced white onion and about 1/4 cup of chopped cilantro. Add salt and sugar to balance out the tanginess and heat.

Keep in fridge, till ready to use.