SMOKED POBLANO CORN RELISH

1. Preheat your Traeger grill to 250°F.
2. Smoke poblanos and peppers for 1–2 hours until soft. Place them in a bowl covered with plastic wrap for 10 minutes, then peel, deseed, and finely chop.
3. In a large bowl, mix corn, onion, peppers, zucchini, poblanos & pimentos.
4. In a saucepan, bring sugar, vinegar, pickling spice, celery seed, and salt to a boil (whisk for 5–10 minutes).
5. Pour the hot liquid over the veggie mix and stir to coat.
6. Ladle into sterilized jars, leaving ½” headspace. Seal & water-bath can for 10 minutes.