Title: Orange-Cucumber Relish with Chile Peppers and Mint
Categories: Salsa Chutney
Yield: 1 Servings

3		Navel oranges (peeled), chopped in bite size
2	sm	Cucumbers (peeled, halved lengthwise), sliced
		4" thick k
1/2		Red onion, thinly sliced
2	tb	Vegetable oil
1/4	c	Red wine vinegar
1/4	c	Orange juice
2	ts	Red or green chile pepper of your choice,
		Inced
		Minced
2	tb	Fresh mint, chopped
		Salt & freshly cracked black pepper, to taste

In a medium-sized mixing bowl, combine all the ingredients and mix well. This relish will keep, covered and refrigerated, 2-3 days.

NOTES : Try this one with fish.

Recipe by: Chris Schlesinger & John Willoughby

By lunchuck on Mar 21, 1997.

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