Spicy Red Onion-Poblano Chile Relish
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
3 Tbsp. olive oil
2 medium red onions, diced
3 Poblano chiles, roasted, stemmed, peeled, seeded and chopped
1 large clove garlic, minced
1 Tbsp. finely chopped mint leaves
1 Tbsp. finely chopped scallions
2 Tbsp. balsamic vinegar
1 Tbsp. white wine
juice of 1 lime
salt and pepper to taste
Heat a large saute pan over medium heat and add the olive oil. Add the onions and saute until translucent, about 5 minutes.
Transfer the sauteed onions into a large bowl and combine with the remaining ingredients. Toss the mixture and let the ingredients marinate for 20 minutes.
Serve the relish at room temperature. It is particularly good with roast chicken and grilled fish.