The relish can be made up to 1 day ahead and refrigerated; add the salt just before serving.

　　

Ingredients

makes about 1 quart

　　1 1/2 teaspoons cumin seeds

　　2 cucumbers

　　2 celery stalks, finely chopped

　　1 bunch scallions, white and light green parts, thinly sliced

　　2 poblano chiles or green bell peppers, seeds and ribs removed, finely chopped

　　1/4 cup finely chopped fresh cilantro

　　3 tablespoons fresh lemon juice

　　Coarse salt

　　

Step 1

Heat a small skillet over medium heat. Add the cumin seeds; toast, stirring, until they are lightly browned. Transfer to a small bowl; let cool.

　　

Step 2

Peel and seed the cucumbers, and cut into 1/4-inch dice. Place in a large bowl, and add the celery, scallions, poblano chiles, cilantro, lemon juice, and toasted cumin seeds. Season with salt, and serve.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.