Stephanie Izard makes this supersimple Asian-inspired relish to serve alongside grilled meat.
Slideshow:More Condiment Recipes
1 poblano chile
1 pound okra
Canola oil, for brushing
1 1/2 tablespoons Asian fish sauce
1 tablespoons minced shallot
1/2 tablespoons malt vinegar
How to Make It
Light a grill. Grill the poblano, turning, until charred all over. Transfer to a bowl, cover tightly with plastic wrap and let cool. Peel, stem and seed the poblano, then cut into 1/4-inch dice.
Brush the okra with oil and season with salt and pepper. Grill over high heat, turning, until lightly charred all over, 3 to 5 minutes. Let cool, then cut off the stems and slice the okra crosswise into 1/4-inch rounds.
In a medium bowl, toss the okra with the poblano, fish sauce, shallot and vinegar. Season with salt and pepper and serve.
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