Total Time

　　20 minutes

　　

Ingredients

Makes about 1 cup

　　3 large garlic cloves, unpeeled

　　3 poblano chiles

　　1 cup cilantro

　　2 tablespoons fish sauce

　　1 tablespoon sugar

　　1 tablespoon lime juice, plus more for seasoning

　　1 tablespoon vegetable oil

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

Pulse the garlic and peppers until coarsely chopped. Add the cilantro, 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.

　　Kristin Donnelly