Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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