2 apples (golden delicious or other
variety), peeled, cored and cut into ¼" cubes
½ cup blanched almonds, coarsely chopped
and toasted until golden
½ cup mayonnaise (homemade is best)
6 large poblano chiles, roasted (see below)
1 cup olive oil
1/3 cup raspberry vinegar
1 small piece cooked beet (about the size of ¼ lime)
6 fresh raspberries
salt and pepper to taste
To roast the chiles, char them over an open flame or under the broiler. Seal immediately in a
plastic bag for 10 minutes, allowing them to "sweat". Wearing rubber gloves, peel the chiles
under running water, being careful to keep stems intact and not to tear the chiles.
Vertically slit each chile along one side and remove seeds (remove veins as well for a milder
flavor). The chiles are now ready for stuffing.
To make the filling, mix the shrimp, apples, almonds and mayonnaise together in a bowl.
Stuff the chiles with the filling and close the slit, overlapping slightly.
Blend the remaining ingredients in a blender until emulsified and smooth. You may need to add
a little water.
To serve, cover the bottom of 6 salad plates with the vinaigrette mixture and put a chile in
the center of each plate, slit side down. Serve at room temperature.