Put out a bowl of this whenever you are serving smaller pieces of fish, chicken, or pork.
Recipe courtesy of "Grill It!" by Chris Schlesinger and John Willoughby, copyright 2008. Used by permission of DK Publishing. All rights reserved.
|1 ripe tomato, cored and diced small||2 tablespoons minced fresh green chiles of your choice|
|1/3 cup diced cucumber||1 tablespoon brown mustard seeds|
|1/3 cup roughly chopped fresh cilantro||1 teaspoon ground cumin|
|Juice of 1 lemon (about 1/4 cup)||Kosher salt and freshly cracked black pepper to taste|
Combine all the ingredients in a medium bowl and mix well. This relish will keep, covered and refrigerated, for 3–4 days.
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