New This Month

Grilled Pepper Relish

If you can't find poblano peppers, substitute a yellow bell pepper and more jalapeno taste.

Source: Martha Stewart Living, September 1995


  • 3 red bell peppers
  • 2 fresh poblano peppers
  • 1 small jalapeno minced
  • 1 tablespoon olive oil
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon salt
  • Pinch of fresh ground black pepper
  • 1/4 cup loosely packed basil leaves, coarsely chopped


  1. Heat charcoal or gas grill to high. Grill bell and poblano peppers until blackened on all sides, turning, about 4 to 5 minutes. Transfer to a paper bag to cool. When cool enough to handle, peel, seed, and remove stems; chop the peppers into 1/2-inch pieces.

  2. Combine grilled peppers, jalape?olive oil, vinegar, salt, and pepper in a small bowl; toss. Add basil, toss again, and serve.

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