Thai Salsa Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 medium: Cucumbers,
1 tsp: Salt,
1/4 cup: Basil, fresh leaves chopped
OR 2 tb dried,
3 tbsp: Peanuts, dry roasted
1: Jalapeno pepper, fresh
2 tbsp: Vinegar, white
2 tbsp: Honey,
2 tbsp: Sesame oil,
Directions:
Peel, seed and coarsely chop cucumbers. Combine the cucumber and salt
and 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.
Makes about 2 cups
From Wash. Post "Recipes from an American Herb Garden" by Maggie Oster
== Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV
vers. 1.50
Source from luhu.jp
and 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.
Makes about 2 cups
From Wash. Post "Recipes from an American Herb Garden" by Maggie Oster
== Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV
vers. 1.50
Source from luhu.jp