Poblano-Coriander Relish

Ingredients for Poblano-Coriander Relish

• 3 large garlic cloves, unpeeled

• 3 poblano chillies

• 1 cup coriander

• 2 tablespoons fish sauce

• 1 tablespoon sugar

• 1 tablespoon lime juice, plus more for seasoning

• 1 tablespoon vegetable oil

How to make Poblano-Coriander Relish

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 coriander, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.