Salsa & Condiments

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Poblano rajas, (literally “strips”) are our go-to Mexican condiment. This combination of roasted poblano chile strips and sautéed onion flavored with garlic and herbs transforms a myriad of dishes ranging from scrambled eggs to hearty salads and taco fillings. During the grilling season we love to set them out as a condiment for burgers, grilled steaks and seafood.

Roast the whole poblano peppers directly over the heat source of your grill for divinely smoky rajas. Then peel and cut into strips. When time runs short, this easy stovetop version more than suffices.

The recipe doubles easily and extra rajas will keep in the refrigerator for the better part of a week in a tightly covered container.

Easy Poblano Rajas

Makes about 2 cups

2 tablespoons olive oil

1 large white onion, sliced

2 poblano peppers, halved, seeded, thinly sliced

2 cloves garlic, crushed

1/2 teaspoon dried oregano, preferably Mexican oregano

1/4 teaspoon dried thyme

Salt to taste

Heat the oil in a large nonstick skillet over medium-high heat. Add onions and poblanos. Cook, stirring occasionally until crisp-tender and golden, 8 to 10 minutes.
Stir in garlic and herbs; cook 1 minute. Remove from heat and season with salt.

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