This relish is a great pairing for grilled steak or seafood. It would also be good in a turkey sandwich. The relish is quick to put together and stores well in the refrigerator for five or six days. You can adjust the heat by cutting down (or ramping up) the amount of chilies.
|5||cloves garlic, thinly sliced|
|1||cup distilled white vinegar|
|1||small hot chili pepper, seeded and finely chopped|
|1/2||medium Savoy cabbage, cored and shredded|
|2||medium carrots, shredded|
|1||red onion, thinly sliced|
|Juice of 4 limes|
|Salt and black pepper, to taste|
2. Add the cabbage, carrots, and onion. Remove from the heat, stir in the lime juice, and add salt and black pepper. Cover and refrigerate for at least several hours or overnight. Adapted from ``License to Grill"