okra relish
yield: 2 cups

2 pounds okra
1 large poblano pepper
½ tablespoon shallot, minced
2 tablespoons fish sauce
2 tablespoons malt vinegar
2 tablespoons extra virgin olive oil

  • oil and salt the okra. char whole okra over high flames on grill.
  • allow to cool
  • char poblano pepper until skin is blistering.
  • allow pepper to cool and than peel and remove the seeds.
  • slice okra into 1 centimeter rounds, discarding stems.
  • cut roasted poblano into 1 centimeter dice.
  • in a small bowl, whisk together fish sauce, malt vinegar and extra virgin olive oil. toss okra, poblano and shallots together with liquids.