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.
EASY POBLANO PEPPER RELISH
This poblano pepper relish tastes smokey, spicy, and a bit tart. Delicious on top of fish or chicken, it also adds flavor to sandwiches and salads.
Provided by Nancy Lopez-McHugh
Categories Condiment
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Poblano peppers have a thick skin that is best removed. To do so, you can char the peppers on an open flame or an outdoor grill.
- Keep a close eye on the peppers so that they don't burn. They're ready when their skin begins to darken and bubble and peels away from the pepper flesh easily. Once this happens on one side of the peppers, flip them over. The entire process can take 15 to 20 minutes or so, depending on the peppers' size.
- Remove the peppers from the oven and allow them to cool. Once you can handle them, gently peel away the darkened skin and discard it.
- Remove the stem and cube the poblanos into small, even-sized pieces. You can either discard or include the seeds. Set the poblanos aside.
- Heat the oil in a large pan. Once it's hot, add the onion and sauté until it is soft and translucent.
- Add the serranos and cook until they soften.
- Now add the poblano pepper pieces, sprinkle in a half teaspoon of fine sea salt and the pinch of sugar, and then add the vinegar.
- Give the pan a good stir and continue to cook for another 10 minutes to really allow the flavors to come together.
- Taste the relish and add more salt or vinegar if desired. Serve warm or store in the refrigerator for up to one week.
Nutrition Facts : Calories 33 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 74 mg, Sugar 1 g, Fat 3 g, ServingSize 8 servings, UnsaturatedFat 0 g
GRILLED TURKEY BURGERS WTIH MONTEREY JACK, POBLANO PICKLE RELISH
This recipe is from Grilling for Life cookbook by Bobby Flay. Turkey burgers have become the alternative to hamburgers. Ground turkey is a great choice because of its low fat content, but that often means the burgers are dry and bland. Not these! The slightly spicy pickle relish and the cooling avocado mayonnaise infuse the burgers with flavor through and through.
Provided by Crafty Lady 13
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Poblano Pickle Relish: Combine all of the ingredients for the relish in a medium bowl. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving.
- Avocado Mayonnaise: Place all of the ingredients for the mayonnaise in a food processor and process until smooth.
- Turkey Burgers: Heat your grill to high. Shape the ground turkey with your hands into 4 round patties about 1 1/2 inches thick. Brush each burger on both sides with the oil and season with the salt and pepper. Grill until slightly charred on both sides and cooked completely through, about 4 minutes per side. Place a slice of cheese on each burger, close the lid of the grill, and cook for 1 minute longer to melt the cheese. Transfer to a plate and let rest for 5 minutes.
- Top each burger with 1 tablespoon of the avocado mayonnaise and a few tablespoons of the relish. Serve the remaining avocado mayonnaise on the side if desired.
- Note: Bobby Flay cooks peppers and chiles right on the grill. Heat the grill to high. Brush peppers with olive oil and season with salt and pepper. Grill until charred on all sides, 8 to 10 minutes. Place the peppers in a bowl, cover with plastic wrap and let sit for 15 minutes. Then peel, halve, stem and seed them.
Nutrition Facts : Calories 474.6, Fat 31.3, SaturatedFat 9.7, Cholesterol 142.4, Sodium 692.6, Carbohydrate 8.6, Fiber 2.1, Sugar 3.3, Protein 41.5
POBLANO PICKLE RELISH
Make and share this Poblano Pickle Relish recipe from Food.com.
Provided by Kelly
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all of the ingredients in a medium bowl. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving.
Nutrition Facts : Calories 31.8, Fat 0.1, Sodium 564.8, Carbohydrate 8.1, Fiber 1.1, Sugar 4.7, Protein 0.9
TUNA BURGERS WITH PINEAPPLE-MUSTARD GLAZE AND GREEN CHILE-PICKLE RELISH
Steps:
- Combine the pineapple juice, vinegar, ginger, soy sauce and brown sugar in a small saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Whisk in 2 tablespoons mustard, remove from the heat, and add the lime juice and white pepper. Let cool.
- Combine the tuna, 2 tablespoons Dijon, chipotle pepper puree, honey, oil, and green onions in a large bowl, and season with salt and pepper. Shape the ground tuna firmly into 8 round uniform patties about 1 1/2-inches thick. Refrigerate for 30 minutes; the burgers must be very cold to hold their shape when cooking. Grill burgers for 3 minutes on each side for medium doneness, basting often with the glaze. Serve the burgers on buns with the watercress and the Green Chile-Pickle Relish.
- Combine all ingredients in a medium bowl and season, to taste, with salt and pepper. Let sit at room temperature for 30 minutes before serving so that flavors meld.
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.
CHILES POBLANOS RELLENOS
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 12 stuffed chiles
Number Of Ingredients 17
Steps:
- For the filling: Heat the oil in a large skillet. Add the ground beef and cook until browned. Next add the onions and garlic; stir for 1 minute. Add the tomatoes, cumin and 1/2 teaspoon salt and black pepper. Cook, stirring constantly, until the filling is dry, 10 to 15 minutes. Set aside to cool.
- For the salsa ranchero: Heat the oil in a skillet until hot. Add the tomatoes, bell peppers, onions and garlic. Cook until the onions are browned, about 2 minutes. Add the canned tomatoes and simmer until the sauce is lumpy, 10 to 15 minutes.
- For the poblanos: Roast the poblanos over a gas flame, turning until blistered and slightly charred all over. Place in a heavy plastic bag and set aside for 10 to 20 minutes to steam. Scrape the skin off the poblanos. Carefully make a lengthwise slit in each poblano and remove the seeds and membranes; rinse and drain well, using paper towels to pat the poblanos dry.
- Stuff the poblanos with the filling and top with salsa ranchero. Before serving, garnish with shredded cheese and cilantro.
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PICKLED POBLANOS - PATI JINICH
From patijinich.com
3.8/5 (5)Category Side DishCuisine MexicanTotal Time 45 mins
- In a large 12-inch, deep skillet, heat the oil over medium heat. Add the onions and let them cook, as you stir occasionally, for about 8 to 10 minutes, until completely cooked, softened and the edges are barely beginning to brown. Add the garlic, stir and cook for a minute, until it has softened and become fragrant. Add the the oregano, thyme, bay leaves, whole cloves and peppercorns, stir and let them cook for a minute.
- Pour in the vinegars, salt and sugar and stir. Bring to a simmer and continue cooking for about 3 to 4 minutes. Turn off the heat.
- Pour the pickling marinade on top of the chiles and let cool. Once it cools, cover with a lid or plastic wrap and refrigerate. If using same day, let them marinate for at least an hour. The pickled chiles will keep in the refrigerator for a couple weeks.
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