Yield: 1 servings
Measure | Ingredient |
---|---|
2 pounds | (about 2 large) seedless |
\N \N | Cucumbers |
1 pounds | Plum tomatoes, peeled, |
\N \N | Seeded, and chopped |
¼ cup | Thinly sliced scallion |
1 large | Garlic clove, minced |
1 tablespoon | Salt |
1 \N | Pickled jalapeno pepper, |
\N \N | Seeded and minced |
1 tablespoon | White-wine vinegar |
¼ teaspoon | Sugar |
FOR THE SALSA
With a sharp knife cut cucumbers lengthwise into ⅛ inch thick "noodles" about ½ inch wide. In a bowl toss with salt and let stand for 10 min.
Make the salsa while cucumber noodles are standing: stir together the salsa ingredients.
Serves 6. Adapted from GOURMET ( the original salsa had 2 tbsp olive oil)
Drain cucumbers in a colander, rinse under cold water, pat dry on paper towels. Just before serving, toss to combine.
From: MCCRARY@.... Fatfree Digest [Volume 9 Issue 32] July 23, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@...
using MMCONV