Spicy Red Onion-poblano Chile Relish
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | Relishes | 6 | Servings |
INGREDIENTS
| 3 | T | Olive oil |
| 2 | Red onions, medium dice | |
| 3 | Poblano peppers, charred | |
| peeled deseeded & | ||
| medium | ||
| diced | ||
| 1 | Lg. clove garlic, minced | |
| 1 | T | Mint, finely chopped |
| 1 | T | Scallions, finely chopped |
| 2 | T | Balsamic vinegar |
| 1 | T | White wine |
| 77252 | 08. ISBN 0-87719-215-4 |
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 103
Calories From Fat: 63
Total Fat: 7.1g
Cholesterol: 0mg
Sodium: 560.7mg
Potassium: 12.2mg
Carbohydrates: 8.1g
Fiber: <1g
Sugar: 6.1g
Protein: 1.2g