CUCUMBER RELISH

Cucumber Relish image

The relish can be made up to 1 day ahead and refrigerated; add the salt just before serving.

Yield makes about 1 quart

Number Of Ingredients 8

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Ingredients

1 1/2 teaspoons cumin seeds
2 cucumbers
2 celery stalks, finely chopped
1 bunch scallions, white and light green parts, thinly sliced
2 poblano chiles or green bell peppers, seeds and ribs removed, finely chopped
1/4 cup finely chopped fresh cilantro
3 tablespoons fresh lemon juice
Coarse salt

Steps:

Heat a small skillet over medium heat. Add the cumin seeds; toast, stirring, until they are lightly browned. Transfer to a small bowl; let cool.
Peel and seed the cucumbers, and cut into 1/4-inch dice. Place in a large bowl, and add the celery, scallions, poblano chiles, cilantro, lemon juice, and toasted cumin seeds. Season with salt, and serve.

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