Green Chili Pickle Relish

Green chili pickle relish is the kind of fridge condiment that turns a basic grilled burger into something people ask about. Smoky, charred poblano peppers bring deep roasted flavor without serious heat, while crunchy dill pickles lend that briny snap a great relish needs.

Fresh lime juice and a quick splash of maple syrup pull it all into balance, sweet, sour, smoky, and herbaceous in one bite. Chopped red onion and a generous handful of cilantro keep the whole thing tasting bright and alive.

The key step is patience: let the bowl sit at room temperature for at least an hour so the lime, maple, and chili flavors fully marry. The relish will keep covered in the fridge for up to a week and actually tastes better on day two.

Chef Tips

• Char the poblanos directly over a gas flame or under the broiler until the skins blister black, then steam in a covered bowl for 10 minutes. The skins slip right off.
• Dice everything to roughly the same size so the relish spoons evenly onto whatever you’re topping.
• Pat the diced pickles dry on paper towels before mixing, otherwise their brine waters down the dressing.
• Taste before adding salt. Pickles bring plenty of sodium on their own.

Variations

• Swap poblanos for fire-roasted Hatch chiles when they’re in season for more heat and that distinct New Mexico flavor.
• Add a finely diced jalapeno or serrano if you want real spice.
• Use bread-and-butter pickles in place of dill for a sweeter relish that pairs especially well with grilled pork.