Cut slit down side of poblano, remove seeds

Place chiles on baking sheet under broiler, turn chiles till skin blackened

Remove chiles from oven, place in bowl, cover with plastic, let cool, peel away skin

Arrange chiles in jar, place garlic slices and dill around them

Whisk oil, vinegars, pour over peppers, tighten lid, refrigerate overnight

Fill bowl with cold water and juice from half lemon, peel chokes, place them in lemon water

Chop chokes, pulse in food processor

In medium bowl combine chokes, juice half lemon, lemon zest, tomatoes, garlic, olives, grapes, pine nuts, dill, mint, basil, olive oil, pinch of salt. Mix and place in colander (set over bowl for 30 minutes)

Remove peppers from jar, shake off excess liquid, grab a scoop of drained stuffing and stuff your poblano pepper

Garnish with basil and serve with grapes