Poblano-Cilantro Relish
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
55
Spice
45
Sweetness
51
Sourness
44
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 large
Garlic Cloves (unpeeled)1 cup
Cilantro2 tbsps
Fish Sauce1 tbsp
Sugar1 tbsp
Vegetable OilDirections:
1
Light a grill and preheat for for at least 10 minutes or preheat a grill pan
2
Skewer the garlic
3
Grill the garlic and poblanos over moderately high heat, turning frequently, until the garlic is charred and softened, about 5 minutes, and the poblanos are blackened all over, about 10 minutes
4
Transfer the vegetables to a plate
5
Peel the garlic and transfer to a food processor
6
Peel the peppers, then core them and discard most of the seeds
7
Cut the peppers into strips and transfer to a food processor
8
Pulse the garlic and peppers until coarsely chopped
9
Add the cilantro, fish sauce, sugar and 1 tablespoon of lime juice and pulse to a chunky puree
10
Add the vegetable oil and process until incorporated
11
Season the relish with more lime juice, if desired, and serve
12
Light a grill and preheat for for at least 10 minutes or preheat a grill pan
13
Skewer the garlic
14
Grill the garlic and poblanos over moderately high heat, turning frequently, until the garlic is charred and softened, about 5 minutes, and the poblanos are blackened all over, about 10 minutes
15
Transfer the vegetables to a plate
16
Peel the garlic and transfer to a food processor
17
Peel the peppers, then core them and discard most of the seeds
18
Cut the peppers into strips and transfer to a food processor
19
Pulse the garlic and peppers until coarsely chopped
20
Add the cilantro, fish sauce, sugar and 1 tablespoon of lime juice and pulse to a chunky puree
21
Add the vegetable oil and process until incorporated
22
Season the relish with more lime juice, if desired, and serve