Grilled Pepper Relish

Ingredients

3 red bell peppers 

2 fresh poblano peppers 

1 small jalapeno minced 

1 tablespoon olive oil 

1 teaspoon balsamic vinegar 

1/2 teaspoon salt 

Pinch of fresh ground black pepper 

1/4 cup loosely packed basil leaves, coarsely chopped 

Preparation

Heat charcoal or gas grill to high. Grill bell and poblano peppers until blackened on all sides, turning, about 4 to 5 minutes. Transfer to a paper bag to cool. When cool enough to handle, peel, seed, and remove stems; chop the peppers into 1/2-inch pieces.

Combine grilled peppers, jalape?olive oil, vinegar, salt, and pepper in a small bowl; toss. Add basil, toss again, and serve.