Pickled Poblanos

Ingredients

• 8poblano chiles, charred, sweated, peeled and seeded, but kept as whole as possible
• 120 ml (½ cup)olive oil
• 360 ml (1½ cups)white onion, thinly sliced
• 3garlic cloves, thinly sliced
• 1 teaspoondried oregano
• 1 teaspoondried thyme
• 3bay leaves
• 5whole cloves
• 10whole black peppercorns
• 120 ml (½ cup)rice vinegar
• 120 ml (½ cup)white distilled vinegar
• 1 tablespoonkosher salt or coarse sea salt
• ½ teaspoonbrown sugar

Instructions

1. 1

   Arrange the chiles

   Put the prepared poblano chiles in a heatproof container deep enough to hold the marinade.

2. 2

   Cook the aromatics

   Heat the oil in a large, deep 30 cm (12-inch) skillet over medium heat. Add the onion and cook, stirring occasionally, for 8–10 minutes, until softened and cooked through, with the edges just starting to brown. Add the garlic and cook, stirring, for 1 minute, until softened and fragrant. Stir in the oregano, thyme, bay leaves, cloves and peppercorns, and cook for 1 minute.

3. 3

   Simmer the marinade

   Pour in both vinegars, then add the salt and sugar and stir. Bring the mixture to a simmer and cook for 3–4 minutes, then turn off the heat.

4. 4

   Cover and chill

   Pour the marinade over the chiles and leave to cool. Once cool, cover the container with a lid or cling film and refrigerate. If serving the same day, marinate for at least 1 hour.

What are pickled poblanos?

Poblanos are mild Mexican chiles with a rich, earthy flavour, often roasted before use. This preparation combines roasted chiles with vinegar, oil and aromatics in a style of pickling often called escabeche.

Keeping the chiles as whole as possible makes them easy to lift from the marinade and serve. Onion and garlic soften in the oil first, while two vinegars give the finished chiles a rounded, tangy flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 2g protein, 14g carbs, 20g fat.

The olive oil supplies most of the fat, while the poblanos and onion contribute most of the carbohydrates; the dish contains little protein. Pair a serving with beans, eggs or another protein-rich component and a grain or other substantial side for a more balanced plate.

Prepare the poblanos carefully

Roasting and peeling the chiles is part of the preparation: the recipe calls for them charred, sweated, peeled and seeded before they go into the container. Handle them gently so they stay as intact as possible.

A heatproof container is important because the hot marinade is poured directly over the chiles. Choose one deep enough to hold the liquid around them.

Soften the onion first

Onion: cook it for 8–10 minutes over medium heat, stirring now and then, until it is soft and cooked through. The edges should only just begin to brown.

Garlic: add it after the onion has softened and cook for 1 minute. Adding it later helps it become fragrant without giving it the longer cooking time the onion needs.

Build the aromatic marinade

Whole spices: bay leaves, cloves and peppercorns infuse the liquid as it simmers, while oregano and thyme bring herbal notes. Let them cook in the oil with the onion and garlic for 1 minute before adding the vinegar.

Vinegar and salt: rice vinegar and white distilled vinegar make up the liquid base, with salt and a small amount of brown sugar to season it. Simmer the mixture for 3–4 minutes, then take it off the heat.

Cool before refrigerating

Pour the hot marinade over the chiles and let everything cool before covering the container. The chiles need at least 1 hour in the fridge if you plan to serve them the same day.

For a more developed flavour, make them ahead and allow time in the refrigerator. The recipe says they keep refrigerated for a couple of weeks.

How to serve them

Serve the chiles as a tangy accompaniment to tacos, grilled dishes or beans, or slice them to add to sandwiches and savoury bowls. The softened onion and some of the marinade can be served alongside.

The marinade is strongly flavoured, so start with a little and add more to taste. Remove the bay leaves and whole spices before eating if you prefer not to encounter them on the plate.

Recipe notes & tips

• Choose a container that holds the chiles without leaving too much room around them.
• Stir the onion occasionally so it softens evenly and only just begins to brown at the edges.
• Add the garlic after the onion has cooked, and keep it moving as it cooks for 1 minute.
• Let the spices cook in the oil for the full minute before adding the vinegars.
• Cool the covered chiles completely before putting the container in the refrigerator.
• Give the chiles at least 1 hour to marinate if you are serving them the same day.

Variations

• Use only rice vinegar: replace the distilled vinegar with an equal amount of rice vinegar for a gentler vinegar character.
• Use only white distilled vinegar: swap the rice vinegar for an equal amount of distilled vinegar for a sharper tang.
• Add sliced carrot: cook it with the onion so it softens in the marinade.
• Make it hotter: include some of the poblano seeds when preparing the chiles.
• Serve sliced: cut the chilled chiles into strips for an easy taco or sandwich topping.

Common mistakes to avoid

• Overcooking the onion: cook until softened and only barely browned at the edges, rather than letting it darken.
• Burning the garlic: add it after the onion and cook it for just 1 minute.
• Skipping the spice bloom: cook the herbs and whole spices in the oil for 1 minute before adding the vinegar.
• Using a shallow container: choose a heatproof dish deep enough to hold the chiles and marinade.
• Covering while hot: let the chiles and marinade cool before sealing and refrigerating.
• Serving too soon: allow at least 1 hour of marinating time when serving on the same day.

How to store

Once cooled, cover and refrigerate the chiles in their marinade; the recipe says they keep for a couple of weeks. Use a clean utensil to remove portions, and serve cold or bring a portion to room temperature rather than reheating the whole batch.

Frequently asked questions