This is a cool fresh summer relish that is delicious with Satay Pork (that recipe later!) or slow-cooked pork with tomato-based barbecue sauce. It’s a little sweet, a little spicy, and a tasty complement to meats or soy marinated, baked tofu. We are indebted to David Thompson’s Thai Street Food for this recipe. Enjoy!
- 1/4 cup white sugar
- 1/2 cup white vinegar
- about 1 tsp. salt
- 1 medium cucumber, thinly sliced
- 1/4 long red chili or 1 thai bird’s eye chili or 1 habenero, seeds removed diced into small pieces
- 1/2 cup red shallots
- 1 tbsp. cilantro coarsely chopped
Simmer the sugar with the vinegar, salt and 1/4 cup of water. When the sugar has dissolved, remove from the heat and allow to cool.
Just before serving, stir in the cucumber, chili, shallots and cilantro.