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Cucumber and Pepper Relish

Page history last edited by Kim Dunkelberg 15 years ago

(from Stearns Farm Newsletter, July 20 2008)

Here's a fast, fresh relish to serve with cheese or spoon over baked fish or chicken. Adapted from Local Flavors by Deborah Madison.

1 or 2 cucumbers (about 3/4-lb), diced

1 small bell pepper, diced

3 scallions, trimmed and thinly sliced

2 Tbs dill, chopped

1 Tbs cilantro, chopped

1 1/2 Tbs rice wine vinegar or white wine vingera

salt and pepper (preferably white pepper) to taste

Toss all ingredients together, seasoning to taste. Let stand in the refrigerator for 30 minutes before serving. Keeps for one or two days in the refrigerator. About 2-3 cups.