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