Thai salsa
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Cucumbers |
| 1 | teaspoon | Salt |
| ¼ | cup | Basil, fresh leaves chopped |
| OR 2 tb dried | ||
| 3 | tablespoons | Peanuts, dry roasted |
| 1 | Jalapeno pepper, fresh | |
| 2 | tablespoons | Vinegar, white |
| 2 | tablespoons | Honey |
| 2 | tablespoons | Sesame oil |
Directions
Peel, seed and coarsely chop cucumbers. Combine the cucumber and salt and let sit for 30 mins, then drain. Remove seeds and membrane from jalapeno pepper, chop. Peanuts can be coarsely chopped or left whole.
Combine cucumber with the remaining ingredients, chill until ready to serve.
This salsa can be stored tightly covered in refrigerator for 3 - 5 days.
Makes about 2 cups
From Wash. Post "Recipes from an American Herb Garden" by Maggie Oster == Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 1½
Submitted By DALE SHIPP On 12-18-94