Easy Poblano Pepper Relish

Womenscorner Desk
September 12, 2020

Ingredients :

- 4 average-sized poblano peppers

- 1 1/2 tablespoons olive oil (or oil of choice)

- 1 small white onion (finely chopped)

- 2 to 3 serrano chilies (finely chopped, to taste)

- Fine sea salt (to taste)

- Pinch granulated sugar

- 1/2 tablespoon apple cider vinegar (to taste)

Method : Gather the ingredients. 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. 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.