---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SPICY RED ONION-POBLANO CHILE RELISH
  Categories: Relishes
       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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