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Poblano Pepper Relish

Liven up fish, chicken or roasted vegetables with this smokey, spicy and a bit tart relish. Perfect on crackers with a smear of cream cheese, with corn chips, or mixed with cooked greens or beans, or on crunchy bread.


4 poblano peppers, charred and with skins removed
1 ½ tablespoons olive oil
1 yellow onion, diced
1 to 2 jalapeño chilies, minced (remove seeds for less spice)
fine sea salt
pinch granulated sugar
½ tablespoon apple cider vinegar


  1. Char the peppers over a stove top flame or an outdoor grill. When the skin begins to darken and bubble, flip them over with tongs; continue on all sides. The entire process can take 15 to 20 minutes.
  2. Once all sides are charred, place peppers in a bowl and cover with plastic wrap for at least 10 minutes.
  3. Once you can handle them, gently peel away the darkened skin and discard it. Remove the stem and seeds.
  4. Dice the poblanos into small, even-sized pieces. Set aside.
  5. Heat the oil in a large pan. Once it’s hot, add the onion and sauté until it is soft and translucent.
  6. Add the serranos and cook until they soften.
  7. Add the poblano pepper pieces, sprinkle in a half teaspoon of fine sea salt and a pinch of sugar, and then add the vinegar. Give the pan a good stir and continue to cook for another 10 minutes.
  8. Taste the relish and add more salt or vinegar if desired. Serve warm or store in the refrigerator for up to two weeks.