A spicy relish-salad
Roughly dice the cucumbers, not too small, about 1/2" square. Place them in a colander or strainer in the sink and lightly salt. Let drain for at least 20 minutes. This removes the excess water from the cucumbers.
While the cucumbers are draining, seed and dice the serrano chiles and mince the green onions, including the green part. Chop the mint just before mixing.
Pat the cucumbers dry with a kitchen or paper towel. Mix with the chopped ingredients and add white pepper to taste. Chill 5 minutes for the flavors to blend. Serve as a side dish or relish. It compliments a wide range of dishes, from Mexican to Thai and even melds well with Southern fried chicken or grilled hamburgers.
Copyright 1996, Katherine Heyhoe. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007
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