Bangkok Spicy Cucumber Relish |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe comes from one of my favorite cookbooks I use in the summer, The Thrill of the Grill by Chris Schlesinger and John Willoughby. It compliments any grilled food. I personally enjoy this dish with grilled fish or pork that has an Indonesian flare. The cook time is actually refrigeration time before serving. Ingredients:
2 cucumbers |
1 small red onion, diced |
5 tablespoons white vinegar |
4 tablespoons sugar |
1 tablespoon chopped cilantro |
1 teaspoon red pepper flakes |
salt |
freshly cracked black pepper |
Directions:
1. Wash cucumbers well to remove waxy deposit, cut them in half lengthwise, and then slice them thin.
2. In a bowl, mix all the remaining ingredients and toss the cucumber slices with the mixture.
3. Will keep 4 days, covered and refrigerated.
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