What You’ll Need

  • 4 average-sized poblano pepper 
  • 1.5 tablespoons of olive oil or oil of choice 
  • 1 small white onion, finely chopped 
  • 2 – 3 finely chopped serrano chilies, adjust to taste 
  • Fine sea salt, to taste  
  • Pinch of granulated sugar 
  • 1/2 tablespoon of apple cider vinegar, adjust to taste 

How to Make It

  1. Poblano peppers have a thick skin that is best if it’s removed. To do so one needs to either charr the peppers on an open flame, or outdoor grill. But the quickest way to prepare the peppers is by placing them under the broil setting of your oven. So turn your oven on top the broil setting, place the peppers on a baking sheet and place them in the oven once it has warmed up.
  2. Keep a close eye on the peppers so that they don’t burn. They’re ready when their skin begins to darken, bubble, and peels away from the pepper flesh easily — this can take anywhere from 15 to 20 or so minutes depending on the pepper’s size.
  3. Remove the peppers from the oven and allow to cool. Once you can handle them, gently peel away the darkened skin and discard it.
  4. Remove the stem and cube the poblanos into small even-sized pieces. You can either discard or include the seeds. Set the poblanos aside. 
  5. Heat the oil in a large pan, once hot add the onion and sauté until it is soft and translucent.
  6. Add the serranos and cook until they soften.
  7. Now add the poblano pepper pieces, sprinkle in a half a teaspoon of fine sea salt, then the pinch of sugar and lastly add the vinegar.
  8. Give the pan a good stir and continue to cook for another 10 minutes to really allow the flavors to come together.
  9. Taste the relish and if needed add more salt if desired. Serve warm or store in the refrigerator for up to one week.