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1 cup
Easy
Published 2003
This relish is even better if made a day in advance.
Mix the red poblanos with the onion in a nonreactive saucepan. Add the pickling spice and vinegar and cook until the vegetables are soft, the pickling spice and vinegar and cook until the vegetables are soft, 10 minutes. Season with salt and let sit for at least 1 hour at room temperature, or cover and refrigerate for a day. Drain before using.