20 min prep time
This easy homemade version is great on tacos, as a sandwich spread, or as a base for other sauces and dips (imagine a spoonful stirred into guacamole). Roasting the chiles and including the charred skin adds smoky depth to its bright, vinegary flavor profile.
4 poblano chiles (about 20 ounces), divided
1 jalapeño pepper
1 medium clove garlic, smashed and roughly chopped
1 tsp. kosher salt
1/4 cup seasoned rice vinegar
3 tbsp. expeller-pressed safflower oil
1. Using tongs and a gas burner (or in the oven; see note), roast the poblanos and jalapeño, turning occasionally, until the skin is blistered all over and charred in spots.
2. When cool enough to handle, remove the stems and seeds, and roughly chop.
3. In a food processor, add one-third of the chopped chile and jalapeño mixture, garlic, salt, vinegar, and oil, puree until smooth.
4. Add the remaining chile mixture and pulse until a chunky puree forms (like pickle relish).
The relish can be stored refrigerated in an airtight container for up to 1 week.
Note: If you don’t have a gas burner, preheat the oven to 500°F. toss the chiles with 1 to 2 teaspoons expeller-pressed safflower oil to lightly coat and place on a baking sheet. Roast until the skin is blistered all over and blackened in spots, 6 to 10 minutes.