Corn and Roasted Pepper Relish
- Preheat oven to 425 degrees F. Cut poblano, sweet, and jalapeno peppers in half lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Roast for 20 to 25 minutes or until peppers are charred and very tender. Bring the foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Use a sharp knife to loosen edges of the skins; gently pull off the skins in strips and discard. Chop peppers.
- In a small bowl combine roasted peppers, corn, tomato, green onions, oil, parsley, lime juice, vinegar, salt, and black pepper. If desired, serve with tortilla chips.
- Transfer relish to a freezer container. Seal and freeze for up to a month.* To serve, thaw at room temperature for 1 to 2 hours or in the refrigerator overnight. Makes 4 cups.
From the Test Kitchen
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
*Note: If you prefer, transfer relish to an airtight storage container. Cover and chill for up to 3 days.
Nutrition Facts (Corn and Roasted Pepper Relish)
- Per serving:
- 54 kcal cal.,
- 3 g fat
- (0 g sat. fat,
- 1 g polyunsaturated fat,
- 1 g monounsatured fat),
- 0 mg chol.,
- 67 mg sodium,
- 7 g carb.,
- 1 g fiber,
- 1 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet