Poblano-Cilantro Relish

• 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

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.
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.
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.

garlic, chiles, cilantro, fish sauce, sugar, lime juice, vegetable oil

Taken from www.epicurious.com/recipes/food/views/poblano-cilantro-relish-51240010 (may not work)