Add a zesty kick to your meals with this Cucumber Ghost Pepper Relish. The fiery touch of ghost pepper combined with the cool crunch of cucumbers makes this relish a perfect companion for grilled fish or meat. Adjust the heat according to your preference by modifying the number of ghost peppers.
- Ghost peppers: 2, diced (with seeds and membranes removed). For a milder heat, use only one.
- Red bell pepper: ½ small-sized, diced
- Yellow bell pepper: ½ small-sized, diced
- Red onion: ½ small-sized, diced
- Cucumbers: 2 medium-sized, peeled and diced
- Seasoned rice wine vinegar: ½ cup
- First cold pressed olive oil: 1 tablespoon
- Honey: 2 tablespoons
- Fresh cilantro: 2 tablespoons, chopped
- Kosher or sea salt: ¼ teaspoon
- Preparation of Ingredients: Ensure all veggies are diced uniformly. For a milder heat, remove seeds and membrane from the ghost peppers.
- Mixing: In a medium-sized bowl, combine the ghost peppers, bell peppers, red onion, and cucumbers.
- Seasoning: Add the seasoned rice wine vinegar, olive oil, honey, chopped cilantro, and salt to the bowl. Thoroughly mix the ingredients.
- Chilling: Allow the relish to chill in the refrigerator for about an hour to let the flavors meld together.
- Serving: Serve the relish over grilled fish, meat, or any dish of your choice. It provides a refreshing, spicy touch to your meals.
Always handle ghost peppers with caution. It’s advisable to wear gloves during preparation to avoid contact with the skin, eyes, or sensitive areas.
Enjoy this tantalizing relish and elevate the flavor profile of your dishes!