Thai Salsa
Yield
4 servingsPrep
20 minCook
0 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
cucumbers
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | cup |
basil
fresh leaves; chopped, or 2 tb dried |
*
|
| 3 | tablespoons |
peanuts
dry roasted |
|
| 1 | each |
jalapeño pepper
fresh |
*
|
| 2 | tablespoons |
vinegar
white |
|
| 2 | tablespoons |
honey
|
|
| 2 | tablespoons |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
cucumbers
|
|
| 5 | ml |
salt
|
|
| 59 | ml |
basil
fresh leaves; chopped, or 2 tb dried |
*
|
| 45 | ml |
peanuts
dry roasted |
|
| 1 | each |
jalapeño pepper
fresh |
*
|
| 3E+1 | ml |
vinegar
white |
|
| 3E+1 | ml |
honey
|
|
| 3E+1 | ml |
sesame oil
|
|
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.
