Make it Naked

Cucumber Salsa

Hello from the Outer Banks! Remember last year’s trip? Things are off to a better start this year except for the weather. It’s been a stormy few days here but that only means more time in the kitchen. I’ve kept myself busy making rainy-day essentials. You know, brownies, scones, rice crispy treats and ice cream. But I didn’t really think this through because now we’re caged up in this beach house running around on a sugar high. Eight of us. Five adults and three kids under four. We’ve played sardines, dolls and hide and seek. We’ve depleted the toy supply. It’s time for a nap. And some vegetables. I read about this salsa in the June issue of Bon Appetit. It was featured as a garnish for tuna. I imagine that would be perfection but I didn’t try that. I got fancy and garnished a bag of tortilla chips. Hey, I’m on vacation. Crunchy cucumber and fresh mint give this salsa a different flare. There are no tomatoes, but you won’t miss them. It’s green, fresh and healthy. It’s what summer tastes like all diced up. It’s got some really great heat going on. The original recipe called for a jalapeño with the seeds. I enjoy spicy food so I went for it but you could easily seed the pepper or leave it out completely. OH! I have to go. Sorry to be short but the sun just came out and this salsa tastes way better served on the beach with a side of trashy magazines. Cucumber Salsa (adapted from Bon Appetit) Ingredients: 2 cups chopped, peeled cucumber (about 1.5 cucumbers) 1/4 cup chopped red onion 1/4 cup chopped,

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fresh cilantro 1/8 cup chopped, fresh mint 1 minced jalapeño with seeds (optional) 1/4 cup fresh lime juice (about 2 limes) 1/2 teaspoon kosher salt Directions:

  1. Combine all ingredients in a bowl. Serve chilled.

Notes: 1. This salsa gets watery if it sits for a while. Ours didn’t last that long so it wasn’t a problem but you can drain the water off if you need to.

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Posted on July 11, 2012

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