Poblano-Coriander Relish

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant poblano and coriander relish is a versatile condiment that brings a smoky, zesty punch to any meal. By charring the whole poblano chillies and garlic cloves over a high heat, you unlock a deep, earthy sweetness that balances the fresh, botanical notes of the coriander. It is an excellent way to use seasonal chillies and adds a sophisticated depth of flavour to grilled vegetables, crispy tacos, or grain bowls.

As a plant-based addition to your larder, this recipe is naturally light yet intensely savoury. While traditionally served alongside Mexican-inspired dishes, it also works beautifully as a zesty dressing for roasted sweet potatoes or as a bold dip for crusty bread. Simple to prepare and packed with fresh lime juice, it provides a bright, acidic lift to your favourite homemade vegan recipes.

Ingredients for Poblano-Coriander Relish

3 large garlic cloves, unpeeled
3 poblano chillies
1 cup coriander
2 tablespoons fish sauce
1 matsked socker
1 tablespoon lime juice, plus more for seasoning
1 matsked vegetabilisk olja

How to make Poblano-Coriander Relish

Light a grill and preheat for for at least 10 minutes or preheat a grill pan. Skewer the garlic. Grill the garlic and poblanos over moderately high heat, turning frequently, until the garlic is charred and softened, about 5 minutes, and the poblanos are blackened all over, about 10 minutes.

Transfer the vegetables to a plate. Peel the garlic and transfer to a food processor. Peel the peppers, then core them and discard most of the seeds. Cut the peppers into strips and transfer to a food processor.

Pulse the garlic and peppers until coarsely chopped. Add the coriander, fish sauce, sugar and 1 tablespoon of lime juice and pulse to a chunky puree. Add the vegetable oil and process until incorporated. Season the relish with more lime juice, if desired, and serve.

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