Spicy cucumber-watermelon relish
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Unpeeled cucumbers; washed, halved, and | |
| ; thinly sliced | ||
| 1 | cup | Watermelon chunks the size of playing; seeded |
| ; dice | ||
| ½ | small | Red onion; thinly sliced |
| 1 | Carrot; peeled and thinly | |
| ; sliced | ||
| ¼ | cup | Rice wine vinegar; (you may substitute |
| ; white vinegar) | ||
| ¼ | cup | Sugar |
| 1 | teaspoon | Red pepper flakes |
| 1 | tablespoon | Chopped fresh mint |
| 1 | tablespoon | Chopped cilantro |
| Salt and freshly cracked white pepper to | ||
| ; taste | ||
Directions
In a large bowl, mix all the ingredients together well. This relish will keep, covered and refrigerated, 4 to 5 days. Makes about 4 cups.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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