2 cups


          This relish tastes and looks best if the avocados are cut just before serving. The onion mixture may be prepared in advance and kept at room temperature until you are ready to combine the relish. The slight touch of honey takes some of the sharpness from the poblano chilies. If the chilies are mild, as they sometimes are depending on where they are grown, replace the honey with a pinch of sugar. I like to use this relish with chicken or beef fajitas. It is also good on hamburgers or with grilled fish or shrimp.


          1 tablespoon vegetable or light olive oil

          1 medium red onion, chopped

          6 tablespoons rice wine vinegar

          1 teaspoon honey

          2 poblano chilies, roasted, peeled and cut in 1/4-inch dice

          2 medium-ripe avocados




Haas avocados have bumpy skin that blackens as it ripens, with flavor superior to the Fuerte, which has a thin, green skin. It is always safer to buy avocados when firm, even rock hard, and let them ripen at room temperature in a dark place or in a paper bag, Do not refrigerate: use at peak of ripeness.