Roasted Poblano Chili Relish…..with a skosh

When springtime hits in Colorado, it’s time to make it easy, light and fresh. There’s fun in them there hills (Rockies)….FlyFishing, Hiking, & Biking….no time for complicated food.  I created this tasty bite for Gordon Ramsay, Graham Elliott and Joe Bastianich – FOX MasterChef Season 3.  Great garnish for my signature dish – Pan Roasted Elk Loin; a dish we’ll share.  Now a relish is typically pickled or cooked – but I try to keep a few of the ingredients raw – a bit more crunch.  Add a little hot sauce and this one can bite right back. 

This is guaranteed to brighten up grilled foods….my Pan Roasted Colorado Stripped Bass or Chili Elk Sliders….how ’bout all by it’s lonesome with a cold beer! 

So…what’s a skosh? Take a lime and squeeze out the juice….too much!  Same lime, but give it a pinch or squirt….not enough!  Right in the middle….you gotta skosh

Here it is….Enjoy!

Roasted Poblano Green Chili Relish

  • 3 to 4 Poblano Green Chili’s
  • 1 Jalapeno & Serrano pepper
  • ½ cup Pinion Pine Nuts
  • 1 Fresno pepper
  • 1 small shallot
  • 1 small Red Onion (or half a large)
  • ½ cup chopped fresh cilantro
  • 1 x Lime cut in quarter wedges
  • Salt & Pepper
  • Optional – a few dashes of your favorite hot sauce!

roast Poblano Chili’s, Jalapeno, and Serrano (lightly covered in olive oil)
over an open flame; stove or grill.  When
the skins have charred black, drop them charred chilies in a bowl &
immediately cover with plastic wrap to let skins steam and soften – about 5
minutes.  Be careful – the Jalapeno and
Serrano are smaller and will char faster! When the skins can pull away – remove
the chilies from the bowl, pull off charred skins, open and de-seed.  Dice ‘em up!

Pine Nuts tossed in a hot pan until lightly toasted (a bit of olive oil if you
like). Pull from heat and set aside.  Hit
‘em with a Pinch of salt 

chop shallot, Fresno pepper, quarter and thin slice the red onion.  Combine all the ingredients in a bowl &
toss.  Take your limes, skosh from two of
the quarters, toss, TASTE! Skosh more lime if needed – salt
& pepper to taste

Optional – a touch of your favorite hot sauce, ready to eat!  I’ve been using Horsetooth Hot Sauce, Fort Collins Colorado.  

PS….extra lime slices go great with the cold brewskis or a Moscow Mule! 

Time to get Cookin!


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