Roasted Poblano Chiles with Onion Rajas

Ingredients

• 12 medium fresh poblano chiles (about 2 pounds)
• 1/4 cup canola oil
• 1 large white onion, thinly sliced
• 3 medium garlic cloves, finely chopped
• 1/2 tsp kosher salt
• 2 tbsp Worcestershire sauce
• Juice of 1 lime

Instructions

1. Preheat grill to high.
2. Grill poblanos, turning occasionally, until blistered all over and slightly charred in spots, 10 to 15 minutes. Transfer to a large bowl, cover with plastic wrap and set aside for about 20 minutes to loosen the skins.
3. Peel the peppers with your fingers. (It's OK if a little skin is left behind. For the best flavor, don't rinse the peppers.) Cut them open lengthwise, remove the seeds, stem and white membrane, then thinly slice.
4. Heat oil in a large skillet over high heat until it shimmers. Add onion and cook, stirring occasionally, until wilted and beginning to brown at the edges, 8 to 12 minutes. Reduce heat to medium, add garlic and cook, stirring occasionally, until fragrant, about 30 seconds. Add the poblano strips and salt and cook, stirring occasionally, until hot, about 5 minutes more. Stir in Worcestershire and remove from heat. Drizzle lime juice over the top. Serve warm or at room temperature.