Spicy Red Onion-Poblano Chile Relish

Think of this as your new secret weapon for taco night, burger builds, or anything that needs a punch of smoky, tangy heat.

Charred poblano peppers get tossed with sautéed red onions, fresh mint, scallions, and a bright hit of balsamic vinegar and lime juice. The whole thing comes together in under 40 minutes and tastes like you spent way longer on it.

Serve it at room temperature and watch it disappear.

Chef Tips

• Char your poblanos directly over a gas flame or under the broiler until the skin is fully blistered and black. This is where all the smoky depth comes from.
• Don’t skip the 20-minute marination. That resting time lets the balsamic and lime juice soak into the onions and peppers.
• This relish keeps well in the fridge for up to 3 days, and the flavors actually get better overnight.