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