Saturday, January 21, 2006

Cucumber Salsa

I sent this salsa over to my parent's house last Thursday. My sister and her daughters have been visiting and helping Mom in her recovery from hip-replacement surgery two weeks ago.

The salsa was a hit with the kids, including my 14-year old son. He's since asked for more -- a rather impressive deed for a teenager who's idea of food is hamburgers, Taco Bell and chicken tenders.


The recipe is from the September 2005 issue of Sunset magazine.

2 cucumbers (1-1/2 pounds total), peeled
2 Roma tomatoes (8 ounces total), rinsed and cored
1 red onion (6 ounces total), peeled and chipped
5 green onions, rinsed and thinly sliced, including green tops
3 cloves garlic, peeled and minced
1/2 cup reduced-sodium soy sauce
3 tablespoons distilled white vinegar
1/2 teaspoon black pepper
1/4 teaspoon cayenne

Dice cucumbers and tomatoes into 1/4-inch cubes and combine in a bowl. Add red and green onions, garlic, soy sauce, vinegar and black pepper. Add cayenne to taste. Mix well. Cover and chill at least 30 minutes.

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