Categories: Relishes, Hot 
      Yield: 6 servings 
  
      3 tb Olive oil                           1    Lg. clove garlic, minced 
      2 md Red onions, medium dice             1 tb Mint, finely chopped 
      3 md Poblano peppers, charred,           1 tb Scallions, finely chopped 
           -peeled, deseeded, & medium         2 tb Balsamic vinegar 
           -diced                              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