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1
Preheat the broiler with the rack set 4 to 5 inches from the element or flame.
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2
Line a large baking sheet with aluminum foil.
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3
Split the bell peppers and poblano pepper through the stems and lay them cut sides down on the prepared baking sheet.
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4
Broil for a few minutes, then turn the sheet front to back and broil for a few more minutes, until the peppers are completely charred.
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5
Remove from the broiler, and let them cool on the baking sheet.
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6
When the peppers are cool enough to handle, slip off and discard the peels, stems, cores, and seeds.
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7
(Resist the temptation to do any of this under running water, or the flavor will be lost.)
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8
Tear or cut the peppers into roughly equal strips about 1/2 inch wide.
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9
Heat the oil in a large skillet over medium heat.
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10
Use paper towels to pat dry the capers.
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11
Add them to the hot oil and fry until they bloom and start to become crisp, 2 to 4 minutes.
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12
Add the tomato paste (be careful of splatters) and cook, stirring, until it darkens in color, about 2 minutes.
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13
Add the shallots, garlic, fennel, red pepper flakes, and salt to taste.
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14
Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
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15
Add the vinegar and use a spatula to dislodge any browned bits from the bottom of the skillet, then stir in the sugar.
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16
Add the peppers and cook for a few minutes, stirring.
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17
Taste for seasoning, adding salt, vinegar, or sugar as needed.
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18
Serve the chutney warm or at room temperature.
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19
Or let it cool, then refrigerate in a tightly covered container for up to 2 weeks.
