|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The purpose of a relish is to provide a boost of flavor to a plain food. And, boy, does this easy-to-make pepper relish add great flavor to everything you put it on.
Poblano peppers are a fantastic cooking ingredient because they pack big flavor into a small package. They're quite mild, though you can occasionally get a medium-spicy one.
This relish offers the tastiness of poblanos with some heat provided by serrano chilies. It's smokey, spicy, and a bit tart—delicious.
This recipe makes enough to fill a small jar, but you can easily double it if you'd like. This relish livens up everyday fish or chicken, but it's also perfect on crackers with a smear of cream cheese, for dipping corn chips into, to mix into any salad, and on crunchy bread. Additionally, it can go on top of 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 peppers
- 1.5 tablespoons of olive oil or oil of choice
- 1 small white onion (finely chopped)
- 2 to 3 finely chopped serrano chilies, to taste
- Fine sea salt, to taste
- Pinch of granulated sugar
- 1/2 tablespoon of apple cider vinegar, to taste
Poblano peppers have a thick skin that is best removed. To do so, you can char the peppers on an open flame or an outdoor grill. You can also prepare the peppers by placing them under the broiler in your oven. Turn your oven on to the broil setting, place the peppers on a baking sheet, and put 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 and bubble and peels away from the pepper flesh easily. Once this happens on one side of the peppers, flip them over. The entire process can take 15 to 20 minutes or so, depending on the peppers' size.
Remove the peppers from the oven and allow them 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 it's 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 teaspoon of fine sea salt and the pinch of sugar, and then 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 add more salt or vinegar if desired. Serve warm or store in the refrigerator for up to one week.