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
Related recipes
- Chile relish
- Easy red pepper relish
- Fresh chile jalapeno relish
- Hot onion relish
- Hot pepper relish
- Jalapeno and onion relish
- Onion-pimiento relish
- Pickled pepper-onion relish
- Pimento-onion relish
- Red onion relish
- Red pepper relish
- Roasted chile and tomato relish
- Spicy pepper relish
- Sweet corn & anaheim chile pepper relish
- Sweet onion pepper relish
- Sweet onion pepper relish 2
- Sweet onion relish
- Sweet red pepper relish
- Versatile onion and pepper relish
- Vidalia onion chili relish