Recipe: Spicy Cucumber-Watermelon Relish

SPICY CUCUMBER-WATERMELON RELISH

2 unpeeled cucumbers, washed, halved, and thinly sliced
1 cup watermelon chunks the size of playing dice, seeded
1/2 small red onion, thinly sliced
1 carrot, peeled and thinly sliced
1/4 cup rice wine vinegar (you may substitute white vinegar)
1/4 cup sugar
1 tsp. red pepper flakes
1 tbsp. chopped fresh mint
1 tbsp. chopped cilantro
salt and freshly cracked white pepper (to taste)

In a large bowl, mix all the ingredients together well. This relish will keep, covered and refrigerated, 4 to 5 days.

Makes about 4 cups
Source: Salsas, Sambals, Chutneys, and Chowchows by Chris Schlesinger and John Willoughby