Poblano and Jalapeño Relish
Catherine Cappiello Pappas
- 4 poblano peppers
- 4 jalapeño peppers
- 1 large onion - quartered
- 5 cloves garlic
- 1 tablespoon balsamic vinegar
- 4-5 tablespoons olive oil
- 1 tsp. salt
Place the peppers, garlic cloves and onion quarters in a cast iron pan; drizzle with olive oil and sprinkle with salt.
Roast until slightly charred and let cool. Take the stems off the peppers.
Place peppers, onion, garlic, balsamic vinegar, olive oil and salt in a food processor and chop until a relish like consistency exists. Add salt to taste and a little more olive oil if you like.