Spicy red onion-poblano chile relish
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 2 | mediums | Red onions, medium dice |
| 3 | mediums | Poblano peppers, charred, peeled, deseeded, & medium diced |
| 1 | Lg. clove garlic, minced | |
| 1 | tablespoon | Mint, finely chopped |
| 1 | tablespoon | Scallions, finely chopped |
| 2 | tablespoons | Balsamic vinegar |
| 1 | tablespoon | White wine |
Directions
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