The relish can be made up to 1 day ahead and refrigerated; add the salt just before serving.
Recipe information
Yield
makes about 1 quart
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
Preparation
Step 1
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.
Step 2
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.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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