Thai Salsa
Submitted by bernicel
Cool cucumber, roasted peanuts, fresh basil, jalapeño, honey, and sesame oil make this no-cook Thai salsa a crunchy, sweet-spicy condiment for grilled meats, fish, or chips.
YIELD
4 servingsPREP
20 minCOOK
0 minREADY
20 minNot your usual salsa, and that’s the whole point.
Salted cucumber gets drained to remove excess moisture, then tossed with roasted peanuts, fresh basil, chopped jalapeño, honey, white vinegar, and a drizzle of nutty sesame oil.
The result is cool and crunchy with a sweet-sour-spicy balance that works on just about everything.
No cooking required. Twenty minutes and it’s done.
Keeps in the fridge for up to five days, getting better as the flavors mingle.
Kitchen Tips
- Salt the chopped cucumber and let it drain for the full 30 minutes; skipping this step means a watery salsa
- Leave the peanuts whole for more crunch, or chop them coarsely if you want the flavors to blend more evenly
- Remove the jalapeño seeds and membrane for mild heat, or leave some in if you like it fiery
Variations
- Spoon it over grilled salmon, seared tuna, or chicken thighs as a fresh relish
- Serve alongside spring rolls or satay skewers as a Thai-style dipping side
- Toss with cold rice noodles for a quick no-cook summer noodle salad
Ingredients
Directions
Peel, seed and coarsely chop cucumbers.
Combine the cucumber and salt and let sit for 30 minutes 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 to 5 days.
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