Makes 6 servings

The crisp, tart flavors and vibrant colors of this relish make it an amiable companion for cool summer sandwiches and wraps. It will keep for up to 2 days in a covered container in the refrigerator, so it's ideal for advance preparation. And, because it doesn't contain dairy products, serve the relish as a dish you can safely take to outdoor picnics.

For the vinaigrette

3 tablespoons canola oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
½ jalapeño pepper, ribs and seeds removed, coarsely chopped, or to taste
½ teaspoon mustard
½ teaspoon sugar
1/8 teaspoon ground cumin
1/8 teaspoon freshly ground pepper, or to taste
Dash of salt, or to taste
1 tablespoon minced fresh cilantro (see Tip)

For the relish

½ red bell pepper, cut into 2-inch-long by a little less than ¼-inch-wide strips
½ tart green apple, cut into julienne strips
½ cup slivered red onion

Whisk together the vinaigrette ingredients, except the cilantro, in a small bowl. Stir in the cilantro.

To make the relish, toss together the relish ingredients in a medium bowl. Whisk the vinaigrette; add it to the relish and toss again. Taste and adjust the seasoning.