Active Time
Total Time
20 MIN
Serves : 6

Stephanie Izard makes this supersimple Asian-inspired relish to serve alongside grilled meat. Slideshow: More Condiment Recipes

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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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