Roasted Poblano Relish


I love tacos. They are a go-to stand-by in my house. From the standard chicken or beef to roasted cauliflower, my family has seen (and tasted) the whole spectrum of these little build-your-own-adventures in eating.

In preparing an homage to the humble yet mighty taco for the Bennett’s special last week, I created something using one of my favorite peppers, the poblano. To make it more interesting than just regular roasted bits, I upped the ante to come up with this relish with a little bit of heat and a lot of flavor.
 
Roasted Poblano Relish
 
6 poblano peppers
2 habanero peppers halved and seeded
2 cloves fresh garlic
1/3 cup extra-virgin olive oil
3 tbsp rice wine vinegar
1 tbsp honey
1 tsp Salt

Roast the whole poblano peppers over a grill or open flame, at the equivalent of medium-high heat. Turn the peppers occasionally (using tongs) to get an even blistered char on the skin. (Alternatively, the chilis can be roasted under the broiler at high heat.)

Remove them from the heat and place in a covered dish or paper bag to cool and sweat the skins. Once cooled, rub off most of charred skin, cut off the tops, and remove the seeds. Reserve the peppers.

In a food processor add the oil, vinegar, garlic and seeded habañeros. Process until garlic and peppers are fully chopped. Add the reserved roasted poblanos, the honey, and the salt. Pulse until rough chopped. Season to taste.


At Bennett's, We served this salsa with handmade corn tortillas, guacamole made from some of our kitchen staff's family recipe, some Flagship cheese, cilantro & red cabbage slaw, steak, chicken, and shrimp. What are your favorite taco toppings? Where else would you use this condiment? Tell me in the comments!


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