Chow-Chow

This relish is even better if made a day in advance.

Ingredients

  • 2 fresh red poblano peppers, stemmed, seeded, finely diced
  • 1 large white onion, finely diced
  • 1 tablespoon mixed pickling spice
  • ½ cup rice vinegar
  • salt

Method

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.