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1. 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.
2. 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.
3. 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.