This relish is adapted from a recipe in Thai Street Food by David Thompson. Substitute some of your sweet onion instead of the shallots if you like. And any hot pepper will do here – or use dried red chile flakes for a little bit of heat.
Ingredients:
1/4 cup granulated sugar 1/4 cup distilled white vinegar 1/4 teaspoon kosher salt 2 tablespoon finely chopped cilantro 1/4 fresno chile, finely chopped 4 small shallots, sliced thin 1 small cucumber, quartered lengthwise, sliced thin
Preparation:
Stir sugar, vinegar, salt, and 1/4 cup boiling water in a bowl; let cool. Stir in cilantro, chile, shallots, and cucumber before serving.