Serves 4.
1 medium poblano chile, roasted, peeled, seeded and thinly sliced
2 Hatch chiles, roasted, peeled, seeded and thinly sliced
1 serrano chile, roasted, peeled, seeded and thinly sliced
1/4 C red wine vinegar
2 T extra virgin olive oil
1 T honey
3 T chopped fresh cilantro
Kosher salt and freshly ground black pepper to taste
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Combine ingredients in a bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving. The relish can be made 1 day in advance and refrigerated; bring to room tempeerature before serving.
Great on burgers.
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