Spicy Cucumber and Onion Relish
Cut the chile peppers in half lengthwise, remove the seeds and chop finely. Combine the vegetable broth, white vinegar, sugar, chopped chile peppers and a pinch of salt in a large saucepan and simmer for 5 minutes.
Rinse the cucumber, cut in half , scrape out the seeds and dice. Peel and dice the onions. Peel and mince the garlic. Rinse the cilantro, pat dry and remove the leaves.
Add the cucumber, onions, garlic and cilantro to the simmering broth mixture, stir in the olive oil, then transfer to the clean glass jars. Seal tightly and store in a cool, dark place for 1-2 days before serving.