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 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. |
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