| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salsas &, Chutneys |
1 |
Servings |
INGREDIENTS
| 3 |
|
Navel oranges (peeled), chopped in bite size |
| 2 |
sm |
Cucumbers (peeled, halved lengthwise), sliced 1/4" thick |
| 1/2 |
|
Red onion, thinly sliced |
| 2 |
tb |
Vegetable oil |
| 1/4 |
c |
Red wine vinegar |
| 1/4 |
c |
Orange juice |
| 2 |
ts |
Red or green chile pepper of your choice, minced |
| 2 |
tb |
Fresh mint, chopped |
|
|
Salt & freshly cracked black pepper, to taste |
INSTRUCTIONS
In a medium-sized mixing bowl, combine all the ingredients and mix well.
This relish will keep, covered and refrigerated, 2-3 days.
NOTES : Try this one with fish.
Recipe by: Chris Schlesinger & John Willoughby Posted to MC-Recipe Digest
V1 #529 by jeepster4@sprintmail.com on Mar 21, 1997
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