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