Spicy Cucumber Salsa
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Martha Stewart Living, June 1996
- Yield Makes 6 cups
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Ingredients
- 2 seedless cucumbers (2 pounds)
- 2 medium shallots, peeled and trimmed
- 1 1/2 tablespoons minced jalapeno pepper
- 1 1/2 cups loosely packed fresh mint, chopped medium fine
- 2 tablespoons champagne vinegar
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
Directions
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Peel cucumbers in strips for a striped effect. Cut in half lengthwise; remove any seeds. Cut crosswise into 1/8-inch slices.
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Combine cucumbers, shallots, jalapeno, and mint. In a small bowl, combine vinegar, salt, and pepper. Gradually whisk in olive oil until combined. Pour over cucumbers, and toss gently to combine. Serve.
LOVE IT
add whole jalpeno for kick!!
I took the idea of this recipe and switched it around with things I had on hand. Instead of shallots, I used a small white onion. Instead of mint, I used parsley. Instead of vinegar, I used lime juice. I added a little bit of sugar to take off the edge and it was fabulous! I paired it with Martha's Grilled Salmon with Citrus Sauce and some lemon rice. Yummo!