Poblano and Jalapeño Relish Recipe
Ingredients
- 4 poblano peppers
- 4 jalapeño peppers
- 1 large onion - quartered
- 5 cloves garlic
- 1 tablespoon balsamic vinegar
- 4-5 tablespoons olive oil
- 1 tsp. salt
Directions
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 4 servings | |
| Calories 156 | |
| Calories from Fat 135 | 87% |
| Total Fat 15.24g | 19% |
| Saturated Fat 2.11g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 584mg | 24% |
| Potassium 67mg | 2% |
| Total Carbs 4.91g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.06g | 1% |
| Protein 0.6g | 1% |
