Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Olive oil 1 Lg. clove garlic, minced
2 md Red onions, medium dice 1 tb Mint, finely chopped
3 md Poblano peppers, charred, 1 tb Scallions, finely chopped
-peeled, deseeded, medium 2 tb Balsamic vinegar
-diced 1 tb White wine

Juice of 1 lime Salt to taste

Bring large saute pan to medium heat; add oil. Add onions; saute 'til soft
but not mushy, about 5 minutes.

Put onions in bowl; add all other ingred. Toss; let relish marinate for 20
minutes. Serve at room temperature.

Typed for you by the officially curried Cathy Harned.

Recipe from The Herb Garden Cookbook by Lucinda Hutson. Houston, TX: Gulf
Publishing Co./Book Division/P.O. Box 2608/Houston, TX 77252-2608. ISBN
0-87719-215-4

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