The Background
I was searching recently for a new cold salad to add to a fajita buffet dinner. I knew I wanted something that would be both "cool" and just a little bit spicy. I ran across several cucumber salads and combined what I thought were the best ideas into this recipe. I really liked the way it turned out. It is cool and bright, spicy and sweet, salty and tangy all in one dish.
The Ingredients
- 4
large cucumbers, seeded and diced, peel if desired
- 1
medium white onion, chopped
- 1 to 2
jalapeno peppers, sliced thin
- 1/2
cup white vinegar
- 1/4
cup cold water
- 1/4
cup sugar
- 1/2 to 1
teaspoon salt
- 1/2
teaspoon lime pepper (coarse ground black pepper will work fine, but I definitely recommend this Lime Pepper I found at Texas Spice Company!)
- 1/4
cup fresh cilantro, minced
Making it Work
- Place cucumbers, onion and jalapenos in a large bowl.
- In a separate bowl, whisk together all remaining ingredients; pour over cucumber mixture and toss well to coat.
- Chill at least 3 hours before serving.
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