Easy Poblano Pepper Relish
A smokey, spicy, and tart poblano pepper relish enhances fish, chicken, sandwiches, and salads.
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Instructions
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Preheat oven to 400°F or prepare a grill/open flame. Char poblano peppers, flipping until skin darkens, bubbles, and peels easily (15-20 minutes).
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Cool peppers, then peel and discard skin and stems. Cube the flesh, optionally removing seeds.
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Heat oil in a large pan. Sauté onion until soft, then add serranos and cook until softened.
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Stir in the cubed poblanos, 0.5 tsp salt, a pinch of sugar, and vinegar.
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Cook, stirring occasionally, for 10 minutes to meld flavors.
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Taste, adjust seasoning if desired, and serve warm or refrigerate up to one week.