James is in the Kitchen today with his Smoked Jalapeno Avocado Cucumber Relish. He made this relish to go on top of his Sweet Lump Crab Cakes. It could be served with any fish as a relish or even as a dip or appetizer. It so delicious with a little spice that gives it just the right kick.
Smoked Jalapeno Avocado Cucumber and Relish
Cut the tomato into 1/4 in. strips and then dice into cubes. Place in bowl with the onions, jalapeno, cucumber. In a blender, add to the “heart” of the cucumber your vinegar, honey, herbs and seasoning, salt, pepper, olive oil, spinach, garlic, 1 oz. of onion & lemon juice. Puree into a bright green vinaigrette of sorts and then mix a few ounces of it onto the diced mixture. This is your relish.
Red Pepper Aioli