|Nutritional Guidelines (per serving)|
When you look up the word relish, as it pertains to food, in the Oxford dictionary it gives the following definition, "A condiment eaten with plain food to add flavor". And boy does this pepper relish add a great flavor to everything you put it to.
Poblano peppers are a fantastic cooking ingredient because they pack a great taste. They are quite mild (though occasionally you can get a medium spicy one) so they are perfect for using when you want a lot of flavor without too much heat. For this relish, I wanted the poblano taste but with a bit more heat, so I incorporated some spicier serrano chilies. The finished relish was smokey, spicy, and a bit tart -- it was perfect.
The recipe below makes a small jar but you can easily double it if you'd like. We mostly like to eat our this relish on top of fish and/or chicken. But it is also fantastic on crackers with a smearing of cream cheese, for dipping corn chips into, to mix into any salad, and on crunchy bread. Additionally, you can top hot dogs, steaks, hamburgers, or any type of sandwich you like. This poblano pepper relish is just so good you'll want to put it on everything.
- 4 average-sized poblano pepper
- 1.5 tablespoons of olive oil or oil of choice
- 1 small white onion, finely chopped
- 2 - 3 finely chopped serrano chilies, adjust to taste
- Fine sea salt, to taste
- Pinch of granulated sugar
- 1/2 tablespoon of apple cider vinegar, adjust to taste
Poblano peppers have a thick skin that is best if it's removed. To do so one needs to either charr the peppers on an open flame, or outdoor grill. But the quickest way to prepare the peppers is by placing them under the broil setting of your oven. So turn your oven on top the broil setting, place the peppers on a baking sheet and place them in the oven once it has warmed up.
Keep a close eye on the peppers so that they don't burn. They're ready when their skin begins to darken, bubble, and peels away from the pepper flesh easily -- this can take anywhere from 15 to 20 or so minutes depending on the pepper's size.
Remove the peppers from the oven and allow to cool. Once you can handle them, gently peel away the darkened skin and discard it.
Remove the stem and cube the poblanos into small even-sized pieces. You can either discard or include the seeds. Set the poblanos aside.
Heat the oil in a large pan, once hot add the onion and sauté until it is soft and translucent.
Add the serranos and cook until they soften.
Now add the poblano pepper pieces, sprinkle in a half a teaspoon of fine sea salt, then the pinch of sugar and lastly add the vinegar.
Give the pan a good stir and continue to cook for another 10 minutes to really allow the flavors to come together.
Taste the relish and if needed add more salt if desired. Serve warm or store in the refrigerator for up to one week.