Cucumber Relish

Photo: Victoria Pearson
1 quart

The fresh taste and refreshing crunch of cucumber makes this a perfect addition to any grilled fish dish.


  • 1 ½ 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

  • ¼ cup finely chopped fresh cilantro

  • 3 tablespoons freshly squeezed lemon juice

  • Coarse salt


  1. Heat a small skillet over medium heat. Add cumin seeds; toast, stirring, until they are lightly browned. Transfer to a small bowl; let cool.

  2. Peel and seed the cucumbers, and cut into 1/4-inch dice. Place in a large bowl, and add celery, scallions, poblano chiles, cilantro, lemon juice, and toasted cumin seeds. Season with salt, and serve immediately.

Cook's Notes

Relish can be made up to one day ahead and stored in refrigerator; add the salt just before serving.

Related Articles