Spicy Cucumber Relish

Spicy Cucumber Relish
(Goes great with Spicy Thai Chicken Pasta)
I cup distilled white vinegar
I cup golden brown or white sugar
I teaspoon salt
I large cucumber. hothouse
4 to 6 small Thai chilies. or 2 to 3 Serrano chilies. Finely chopped
1/3 cup chopped cilantro, including the stems

Combine the vinegar, sugar, and salt in a small saucepan over medium heat. Bring the mixture to a boil, stirring to dissolve the sugar and salt. Cook for 1 minute at a gentle boil, stirring occasionally. Remove from the heat and cool to room tempera¬ture. When ready to serve, peel the cucumber and cut it in half lengthwise. (If using a common cucumber, scrape out the seeds with a spoon.) Cut the halved cucumber crosswise into thin slices. Place the cucumber, chilies and cilantro in a mixing bowl. Pour the cooled vinegar dressing over the relish ingredients and mix gently.

You can make the dressing and refrigerate it up to 1 day in advance. Add the relish ingredients just before serving so the cucumbers stay crisp and the cilantro stays lively.