Ingredients
2 medium-small cucumbers, peeled, seeded, and thinly sliced (toyield 2 cups)
2 medium shallots, thinly sliced (to yield 1/4 cup)
6 to 8 fresh bird chiles or 4 to 6 fresh serrano chiles, cored, seeded, and minced (more for a spicier relish)
3 tablespoons granulated suger
1/2 teaspoon kosher salt
Juice of 2 limes (to yield a scant 1/2 cup)
2/3 cup coarsely chopped fresh cilantro
2 tablespoons coarsely chopped unsalted dry-roasted peanuts
Fine Cooking
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2 medium shallots, thinly sliced (to yield 1/4 cup)
6 to 8 fresh bird chiles or 4 to 6 fresh serrano chiles, cored, seeded, and minced (more for a spicier relish)
3 tablespoons granulated suger
1/2 teaspoon kosher salt
Juice of 2 limes (to yield a scant 1/2 cup)
2/3 cup coarsely chopped fresh cilantro
2 tablespoons coarsely chopped unsalted dry-roasted peanuts
Description
Fine Cooking
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