Best 4 Poblano And Jalapeño Relish Recipes
With a vibrant blend of flavors and textures, poblano and jalapeño relish is a culinary delight that tantalizes the taste buds. This relish, hailing from the rich culinary traditions of Mexico, combines the smoky sweetness of roasted poblano peppers with the spicy kick of jalapeños, creating a harmonious balance of heat and flavor. In this article, we present two delectable recipes for poblano and jalapeño relish: a classic version and a variation with a tangy twist. Both recipes are crafted with fresh ingredients, ensuring a vibrant and flavorful relish that elevates any dish it accompanies.
The classic recipe captures the essence of traditional Mexican flavors. Roasted poblano peppers, with their smoky and slightly sweet notes, are paired with spicy jalapeños, onions, garlic, and a touch of lime juice. This combination creates a relish with a well-rounded flavor profile, perfect for adding a kick to tacos, burritos, and grilled meats.
The second recipe takes a creative turn by introducing a tangy twist to the classic relish. Fresh pineapple chunks are added to the mix, infusing the relish with a tropical sweetness that complements the heat of the peppers. This variation is sure to add a unique and refreshing touch to your favorite dishes.
Whether you prefer the classic or the tangy pineapple-infused version, this article provides step-by-step instructions and helpful tips to ensure a delicious and authentic poblano and jalapeño relish. Embark on a culinary adventure and elevate your meals with this flavorful condiment, adding a burst of flavor to your next taco night or backyard barbecue.
CORN-POBLANO RELISH
Provided by Food Network Kitchen
Categories condiment
Time 35m
Yield 4 servings
Number Of Ingredients 0
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.
SWEET AND SPICY PEPPER RELISH
This relish spices up everything from grilled cheese sandwiches to burgers and hot dogs. Or, for an easy appetizer, spoon some over a block of cream cheese and serve with crackers.
Provided by foodinjars (Marisa McClellan)
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h45m
Yield 24
Number Of Ingredients 6
Steps:
- Wearing rubber or latex gloves, trim tops off chiles. Working in batches, pulse chiles, bell peppers, and onion in a food processor until chopped into fine bits, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
- Stir sugar, vinegar, and salt into chile mixture and bring to a boil over high heat. Reduce heat to medium and simmer, stirring more frequently toward end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
- Pour or ladle relish into clean, wide-mouth, half-pint jars, leaving 1/2 inch headspace. Wipe rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
- Apply clean lids. Enjoy immediately, store in fridge 2 to 3 weeks, or freeze up to 6 months.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 12 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 146.9 mg, Sugar 11.3 g
POBLANO-CILANTRO RELISH
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
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
This is a perfect dip to get any party started!
Provided by Catherine Cappiello Pappas
Categories Other Appetizers
Time 25m
Number Of Ingredients 7
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.
Tips:
- Choose the right peppers: Poblano and jalapeño peppers are the perfect combination for this relish, providing a balance of heat and flavor. Poblanos are mild and slightly sweet, while jalapeños add a bit of spice. If you prefer a milder relish, use fewer jalapeños or remove the seeds before chopping.
- Roast the peppers: Roasting the peppers enhances their flavor and makes them easier to peel. You can roast the peppers in a hot oven or over an open flame. If you're roasting them in the oven, preheat the oven to 400 degrees Fahrenheit and roast the peppers for 20-25 minutes, or until they are charred and blistered. If you're roasting them over an open flame, hold them over the flame with tongs until the skin is blackened. Once the peppers are roasted, let them cool slightly before handling.
- Peel and chop the peppers: Once the peppers are cool enough to handle, peel off the charred skin. Then, remove the stems and seeds and chop the peppers into small pieces.
- Use a sharp knife: A sharp knife will make it easier to chop the peppers and other ingredients. A dull knife will crush the ingredients, releasing their juices and making the relish watery.
- Taste the relish as you go: Adjust the seasonings to your taste. If you like it spicier, add more jalapeños. If you like it sweeter, add more sugar. If you like it tangier, add more vinegar.
Conclusion:
Poblano and jalapeño relish is a delicious and versatile condiment that can be used in a variety of dishes. It's great on tacos, burritos, enchiladas, and other Mexican dishes. It can also be used as a topping for burgers, hot dogs, and sandwiches. Or, you can simply enjoy it as a snack with chips or crackers. No matter how you choose to use it, this relish is sure to add a burst of flavor to your meal.
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