Ingredients
4poblano chiles
4anaheim chiles
1sweet onion
vegetable oil
¼cuplight brown sugar
¼cupwhole grain mustard
¼cupDijon mustard
2tbspcider vinegar
salt and freshly ground pepper
Preparation
Light a grill. Rub the chiles and onion with oil and grill for 8 minutes until charred.
Peel and seed the chiles and cut into thin strips; chop the onion. Transfer the vegetables to a saucepan. Add the remaining ingredients and bring to a simmer over moderate heat.
Serve and enjoy.
