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