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Ingredients:
3 tbsp olive oil
2 medium red onions, medium dice
3 medium poblano peppers, charred, peeled, d, eseeded, & mediu
1 lg. clove garlic, minced
1 tbsp mint, finely chopped
1 tbsp scallions, finely chopped
2 tbsp balsamic vinegar
1 tbsp white wine
Instructions:
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
Servings: 6
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? Lisa Claymen
More information:
Open Directory:
Spicy Recipes
Mexico
Looksmart:
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and Food
Spicy Red Onion-Poblano Chile Relish Recipe brought to you by Mexican Recipes To-Go
