Poblano Pickle Relish Recipes

CORN-POBLANO RELISH

Corn-Poblano Relish image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Char 1 large poblano pepper over the flame of a gas burner on high heat (or char under the broiler). Transfer to a bowl, cover with plastic wrap and let cool. Remove the skin, stem and seeds; chop the poblano. Melt 2 tablespoons butter in a skillet over medium heat. Add the poblano, 2 cups fire-roasted corn and 1 teaspoon ground cumin; season with salt and pepper. Cook, tossing, until hot, 5 to 6 minutes.

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

Ingredients

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.

GRILLED SKIRT STEAK WITH POBLANO RELISH

Grilled Skirt Steak with Poblano Relish image

Skirt steak is an economical, meaty cut, and pineapple is a natural tenderizer.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 40m

Number Of Ingredients 9

Ingredients

1/4 cup pineapple juice
2 tablespoons soy sauce
1 1/2 pounds skirt steak (about 1/2 inch thick), cut into 4 equal pieces
1/2 pound poblano chiles
1 small white onion, sliced crosswise into 1/2-inch-thick rounds
2 tablespoons vegetable oil, plus more for grill
1/4 cup fresh lime juice (from about 3 limes)
2 tablespoons roughly chopped fresh cilantro
Coarse salt and ground pepper

Steps:

In a large glass dish, combine pineapple juice and soy sauce. Add steak, turning to coat, and marinate at room temperature, 20 minutes.
Meanwhile, heat broiler, with rack in top position. Place poblanos and onion on a rimmed baking sheet and broil until charred, 7 to 10 minutes, flipping halfway through. When poblanos are cool enough to handle, rub with a paper towel to remove skins. Remove stems and seeds and discard. Roughly chop poblanos and onion and place in a medium bowl. Stir in oil, lime juice, and cilantro; season relish with salt and pepper.
Heat a grill or grill pan to high. Clean and lightly oil hot grill. Remove steak from marinade, letting excess drip off. Grill steak 3 to 5 minutes per side for medium-rare, flipping once. Transfer steak to a cutting board and let rest 5 minutes before thinly slicing against the grain. Serve steak with relish.

Nutrition Facts : Calories 467 g, Cholesterol 9 g, Fat 28 g, Fiber 1 g, Protein 46 g

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