Adriane McWeeney’s love for gardening and putting up fresh foods came at an early age. Today, her family tradition continues with her SilverLeaf International products, some of which help to jazz up a bevy of tantalizing dishes here. by Adriane McWeeney
Every summer of my youth was spent at my Mamaw Naoma’s house in Richmond, Indiana. My summer job was helping her tend to the huge garden that she planted each year. Working side by side, we would weed, check for insects and harvest all the vegetables and fruits (the best part). For lunch, I would sneak out to the garden with the salt shaker from the table, and chow down on all the fresh veggies. Mamaw would stand on the porch yelling for me not to knock off any of the blooms from her cucumbers.
Spicy Apple-Poblano Sauce
Serve with a nice roasted pork tenderloin, or grilled chicken, steaks, venison or lamb chops.
YIELD 3 1⁄2 cups
ZEST FACTOR HOT
PREP TIME 30 minutes
COOKING TIME 20-25 minutes
1⁄2 CUP ROASTED POBLANO PEPPERS, DICED
1 TABLESPOON UNSALTED BUTTER
1 CUP granny smith apple, peeled, cored and diced
1 CUP red onion, diced
3 CLOVES GARLIC, DICED
1⁄2 CUP WHITE WINE
1⁄2–1 CUP SILVERLEAF INTERNATIONAL HOT
HOWL-A-PENO JELLY
1⁄2 CUP fresh sage, julienned
SALT AND PEPPER TO TASTE
In a nonstick sauté pan over medium heat, melt butter, then add apples, onion and garlic and cook for about 5 minutes or until they are beginning to soften. Add poblanos and sauté briefly. Add wine and cook until reduced, about 5 minutes. Add the Hot Howl-a-peno Jelly to taste and stir until melted and reduced, about 5 minutes. Remove from the heat and fold in sage. Season with salt and pepper to taste and set aside. Serve warm or at room temperature.
Note: Roast poblano peppers by lightly coating them in oil and putting them under the broiler until they are charred on all sides. Remove from oven then place into a paper bag for about 10 minutes to allow skin to loosen. Peel off the charred skin and discard. Remove and discard seeds. Dice peppers and set aside.
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