Thai Salsa
2 md Cucumbers 1 ts Salt 1/4 c Basil, fresh leaves chopped OR 2 tb dried 3 tb Peanuts, dry roasted 1 Jalapeno pepper, fresh 2 tb Vinegar, white 2 tb Honey 2 tb Sesame oil Peel, see...
Ingredients
- 2medium cucumbers
- 1tsp salt
- 1/4cup basil, fresh leaves chopped
- 1jalapeno pepper, fresh
- 2tbsp vinegar, white
- 2tbsp honey
- 2tbsp sesame oil
Directions
- 1
2 md Cucumbers 1 ts Salt 1/4 c Basil, fresh leaves chopped OR 2 tb dried 3 tb Peanuts, dry roasted 1 Jalapeno pepper, fresh 2 tb Vinegar, wh
- 2
Combine the cucumber and salt and let sit for 30 mins, then drain
- 3
Remove seeds and membrane from jalapeno pepper, chop
- 4
Peanuts can be coarsely chopped or left whole
- 5
Combine cucumber with the remaining ingredients, chill until ready to serve
- 6
This salsa can be stored tightly covered in refrigerator for 3 - 5 days
- 7
Makes about 2 cups From Wash
- 8
Post "Recipes from an American Herb Garden" by Maggie Oster == Courtesy of Dale & Gail Shipp, Columbia Md