All About the Green Chile Relish

October 26, 2014
Healthy, Vegetables, Tacos

Try this extra-flavorful, sweet-savory-tangy relish on grilled fish or refried bean tacos, or served atop roasted chicken. Or just eat it with a spoon (it's that good).

Makes approximately 1 cup of relish

1 medium poblano chile, roasted, peeled, seeded and diced
2 Hatch chiles, roasted, peeled, seeded and diced
1 serrano chile, seeded and finely chopped
¼ cup aged sherry wine vinegar
1 teaspoon honey
2 tablespoons extra virgin olive oil
3 tablespoons chopped fresh cilantro
Kosher salt and freshly ground black pepper

Combine the poblano, Hatch, serrano, vinegar, honey, olive oil and cilantro in a bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving. The relish can be made one day in advance; bring to room temperature before serving.