Spicy Red Onion-poblano Chile Relish Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Olive oil,
2 medium: Red onions, medium dice
3 medium: Poblano peppers, charred, peeled, deseeded, & medium diced
1 Lg.: clove garlic, minced
1 tbsp: Mint, finely chopped
1 tbsp: Scallions, finely chopped
2 tbsp: Balsamic vinegar,
1 tbsp: 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
Source from luhu.jp
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
Source from luhu.jp
Tags
Relishes