Title: Spicy Red Onion-Poblano Chile Relish
Categories: Relish
Yield: 6 Servings

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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