While Americans regularly keep ketchup, mustard, and relish in the refrigerator, the Mexican kitchen might very well have this delicious condiment. Use these strips to enliven any dish, from eggs to tacos, grilled meats, or fish.

Roberto Santibanez, a true Mexican cuisine expert, shares this simple and zesty "pickle", using the milder poblano pepper. You may never need sweet pickle relish again.

2 poblano chilies
½ medium white onion, very thinly sliced
½ teaspoon dried oregano
2-3 tablespoons freshly squeezed lime juice
Coarse salt

1. Preheat grill to medium heat. Put peppers directly on grill and roast, turning as each side blackens and angling as necessary to blacken all crevices. Transfer to a bowl and cover with plastic wrap. Once cooled, rub off blackened skin with hands or knife and remove stems, core, and seeds. Cut into 2-inch long strips about ¼-inch wide and transfer to bowl.

2. Add onion, oregano and lime juice to taste to peppers and toss. Season with salt and let stand at room temperature for 1 to 2 hours, tossing occasionally. Taste and adjust seasoning with salt and lime juice, if desired. Serve at room temperature.

Makes about 1 cup.

Adapted from Rosa's New Mexican Table, by Roberto Santibanez.

Special Thanks:
Roberto Santibanez
http://www.robertosantibanez.com