Vidalia Onion Poblano Relish
Serves: about 2 cups
 
Ingredients
  • 2 medium poblano peppers
  • 1 medium Vidalia onion, cut into wedges
  • 2 tablespoons vegetable oil, divided
  • 1⁄2 cup chopped fresh cilantro
  • 1⁄4 cup chopped green onion
  • 1 tablespoon fresh lime juice
  • 1⁄4 teaspoon kosher salt
  • 1⁄4 teaspoon crushed red pepper
  • 1⁄8 teaspoon ground cumin
  • 1⁄8 teaspoon garlic powder
Instructions
  1. Cut poblanos in half lengthwise; discard seeds. Flatten peppers. Brush poblanos and onion wedges with 1 tablespoon oil.
  2. Brush a cast-iron grill pan with remaining 1 tablespoon oil, and heat over medium-high heat. Add poblanos and onion; cook, turning occasionally, until softened and grill marks form, about 5 minutes. Remove from pan, and place on a cutting board. Let cool slightly; coarsely chop. Transfer to a small bowl, and stir in cilantro and all remaining ingredients. Serve immediately, or cover and refrigerate for up to 1 day.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/grilled-catfish-grilled-vidalia-onion-poblano/