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Ingredients Jump to Instructions ↓

  1. 3 tb Olive oil

  2. 2 md Red onions, medium dice

  3. 3 md Poblano peppers, charred,

  4. -peeled, deseeded, & medium -diced 1 Lg. clove garlic, minced

  5. 1 tb Mint, finely chopped

  6. 1 tb Scallions, finely chopped

  7. 2 tb Balsamic vinegar

  8. 1 tb White wine

  9. 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

  10. 2608/Houston, TX

  11. 77252-2608. ISBN

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