Yield: 4 Servings
|2 teaspoons||Vegetable oil|
|1½ teaspoon||Fresh ginger root -- minced|
|½ teaspoon||Ground cumin|
|2||Plum tomatoes -- seeded and|
|1 cup||Cucumbers -- peeled & diced|
|4||Scallions -- thinly sliced|
|1||Clove garlic -- minced|
|1 dash||Tabasco sauce|
|Salt -- to taste|
|¼ cup||Fresh cilantro leaves --|
Chop the tomatoes into inch dice. Chop the scallions diagonally including three inches of green. Place the oil, ginger, and cumin in a small skillet. Cook over low heat for one minute, stirring constantly. Scrape mixture in to a mixing bowl with a rubber spatula.
Add the tomatoes ( inch dice), cucumber, scallions, and garlic. Stir well to combine. And the remaining ingredients and fold gently to combine. Adjust the seasonings. Cover and refrigerate for at least one hour but no longer than three. Stir well before serving.
Recipe By : Sheila Lukins