Recipe - Fresh Chile Jalapeno Relish

One half pound Jalapenos
1 md White onion; thinly
cut or sliced up
4 Cloves garlic; peeled and
left whole
1 One half teaspoon Salt
One half teaspoon Oregano
Three fourths cup Mild vinegar
One fourth cup Salad oil

Wash and dry the chiles well. Cut off the stalk and slice in half. Remove
as many of the veins and seeds as possible and slice thin. Mix with the
rest of the ingredients and set aside to marinate for at least 2 hours.
They are better the next day though,and last for about a week in
fridge.This is from Diana Kennedys" Recipes from Regional Cooks of Mexico"
M.F/AZ mesa.sedona.net

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.