INGREDIENTS:

2 jalapenos, diced with seeds and membrane removed

½ small red bell pepper diced

½ small yellow bell pepper diced

½ small red onion diced

2 medium-sized cucumbers, peeled and diced

½ cup seasoned rice wine vinegar

1 teaspoon of habanera pepper sauce

1 tablespoon first cold pressed olive oil

2 tablespoons fresh cut cilantro

¼ teaspoon kosher or sea salt

INSTRUCTIONS:

In a medium mixing bowl mix all ingredients. Let the relish mix chill for one hour. Place over cooked fish.