>
> Paul M. Cook wrote
>
> So I harvested 40 really nice poblanos today, half red and half
> green. Shame to eat them they are so pretty. So ideas please.
> Anything but rellenos as that is for dinner tomorrow. It would be
> nice to showcase the red ones since they look so nice.


Sweet-and-tart pepper-and-onion relish comes to mind. It's a
tasty way to highlight the peppers and is good with lots of
different sandwiches or meat from hamburgers to roast pork.

gloria p