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Thai Salsa
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2 medium cucumbers
1 tsp. salt
1/4 cup basil, fresh leaves chopped OR 2 tbl. dried
3 tbl. peanuts, dry roasted
1 Jalapeno pepper, fresh
2 tbl. vinegar, white
2 tbl. honey
2 tbl. sesame oil
Peel, seed and coarsely chop cucumbers. Combine the cucumber and salt; 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.
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