Poblano And Jalapeño Relish Recipes

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POBLANO AND JALAPEñO RELISH RECIPE - (4.3/5)



Poblano and Jalapeño Relish Recipe - (4.3/5) image

Provided by ladygourmet

Number Of Ingredients 7

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

Steps:

  • Preheat Oven 350 degrees: 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.

POBLANO-CILANTRO RELISH



Poblano-Cilantro Relish image

Categories     Side     Quick & Easy     Backyard BBQ     Chile Pepper     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 1 cup

Number Of Ingredients 7

3 large garlic cloves, unpeeled
3 poblano chiles
1 cup cilantro
2 tablespoons fish sauce
1 tablespoon sugar
1 tablespoon lime juice, plus more for seasoning
1 tablespoon vegetable oil

Steps:

  • Light a grill and preheat for for at least 10 minutes or preheat a grill pan. Skewer the garlic. 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.
  • Transfer the vegetables to a plate. Peel the garlic and transfer to a food processor. Peel the peppers, then core them and discard most of the seeds. Cut the peppers into strips and transfer to a food processor.
  • Pulse the garlic and peppers until coarsely chopped. Add the cilantro, fish sauce, sugar and 1 tablespoon of lime juice and pulse to a chunky puree. Add the vegetable oil and process until incorporated. Season the relish with more lime juice, if desired, and serve.

POBLANO AND JALAPEñO RELISH



Poblano and Jalapeño Relish image

This is a perfect dip to get any party started!

Provided by Catherine Cappiello Pappas

Categories     Other Appetizers

Time 25m

Number Of Ingredients 7

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

Steps:

  • 1. Preheat Oven 350 degrees: 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.

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  • To prepare the jalapeños (wear food-safe gloves if you have them or just try to avoid skin contact with the cut jalapeños): Cut off the tops of the jalapeños and discard the stem ends. Halve the peppers lengthwise, then remove the seeds and membranes (reserve the seeds to add later if your relish isn’t spicy enough). Set aside.
  • Place the garlic in your food processor, and process until the garlic is chopped into small pieces, scraping down the sides as necessary. This should just take about 10 seconds.
  • Place the jalapeños in the food processor. Process until the jalapeños are chopped into a teeny tiny pieces, but stop before they are a wet purée. Stir in the apple cider vinegar and salt. Taste, and if it’s not spicy enough for your liking, stir in some of the reserved jalapeño seeds.
  • Transfer the mixture to a pint-sized mason jar and chill for at least 1 hour. Serve as desired. Store leftover relish in the refrigerator, covered, for 1 to 2 weeks (it tastes best fresh).


POBLANO-JALAPENO CHILI RECIPE | MYRECIPES
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2012-02-08 Add jalapeños, onion, poblano, and garlic; sauté 10 minutes or until onion is tender. Add beer; scrape pan to loosen browned bits. Cook 12 minutes …
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  • Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef; cook 10 minutes or until browned, stirring to crumble. Remove beef from pan; drain. Wipe pan clean.
  • Remove and discard seeds and membranes from 1 jalapeño; finely chop both jalapeños. Heat pan over medium-high heat. Add oil; swirl to coat. Add jalapeños, onion, poblano, and garlic; sauté 10 minutes or until onion is tender. Add beer; scrape pan to loosen browned bits. Cook 12 minutes or until half of liquid evaporates. Add chili powder, cumin, and salt; cook for 1 minute, stirring frequently. Stir in beef, marinara, broth, beans, and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened. Ladle about 1 1/2 cups chili into each of 8 bowls; top each serving with 1 1/2 tablespoons cheese, 1 tablespoon sour cream, and 1 1/2 teaspoons cilantro.


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  • Preheat oven to 425°F. Cut poblano, sweet, and jalapeño peppers in half lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Roast for 20 to 25 minutes or until peppers are charred and very tender. Bring the foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Use a sharp knife to loosen edges of the skins; gently pull off the skins in strips and discard. Chop peppers.
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ROASTED CORN AND POBLANO SALSA - THE CHUNKY CHEF
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  • Preheat oven to 400 degrees. Line a baking sheet with aluminum foil, spray with cooking spray. Place corn on the baking sheet and brush generously with melted butter. Season liberally with, chili powder, cayenne pepper, salt and black pepper.
  • Roast in oven for 10 minutes. Turn the corn and flip peppers over. Continue to roast another 10 minutes.
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