This fresh relish variation is slightly sweet and commonly served in Thai restaurants.
If you've had Thai cuisine, you've probably encountered cucumber relish before. It's slightly sweet, fresh, and usually served alongside such appetizers as spring rolls. But you'll be surprised at just how versatile this condiment is.
This fresh version can replace anything you would top with pickled relish, like hot dogs. I love it on tomatoes. Simply slice a beefsteak tomato in half, top with the relish, some cracked pepper, and you are set! It's the perfect summer treat.
- 3 tablespoons honey
- 3 tablespoons rice vinegar
- 1/8 teaspoon kosher salt
- 1 tablespoon chopped cilantro
- 1/4 teaspoon jalapeno pepper
- 3 tablespoons chopped red onion
- 1/2 pound cucumber
Take the half pound of cucumbers and wash them and dry them well. You can peel them or not. I suggest the middle ground. I like a little bitterness from the peel to help balance out the honey in this recipe. Trim the ends, cut them in half, and then thinly slice them.
When working with chile peppers, be careful. Either wear gloves or be sure to wash your hands after prepping them. Stem, slice and seed your jalapeno. Mince the flesh and reserve 1/4 teaspoon.
In a small bowl, add the honey, vinegar, salt and the reserved jalapeno. Whisk it together and then set it aside.
In a separate bowl, combine the cucumber, cilantro and red onion. Mix to combine.
Whisk the sauce one more time. Taste it. If you are happy with the heat and don't want it any hotter, scoop out the jalapeno. Leave it in if you like it hot.
Add the sauce to the cucumber mix, and toss until everything is coated.
Chill the relish in the fridge for about an hour before serving. This will give the cucumber and onions a chance to absorb the flavors from the sauce.