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Thai Salsa

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Submitted by bernicel

YIELD

4 servings

PREP

20 min

COOK

0 min

READY

20 min

Ingredients

2 2
MEDIUM MEDIUM CUCUMBERS
1 5
TEASPOON ML SALT
¼ 59
CUP ML BASIL
fresh leaves; chopped, or 2 tb dried *
3 45
TABLESPOONS ML PEANUTS
dry roasted
1 1
EACH EACH JALAPEÑO PEPPER
fresh *
2 3E+1
TABLESPOONS ML VINEGAR
white
2 3E+1
TABLESPOONS ML HONEY
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 141 64% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 593mg 25%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 5g
Vitamin A 1% Vitamin C 5%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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