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.
vegetable or light olive oil
1 medium red
rice wine vinegar
1 teaspoon honey
chilies, roasted, peeled and cut in 1/4-inch dice
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