*  Exported from  MasterCook  *
 
                                 THAI SALSA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables                       Spices
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       md           Cucumbers
    1       t            Salt
      1/4   c            Basil, fresh leaves chopped
                         OR 2 tb dried
    3       tb           Peanuts, dry roasted
    1                    Jalapeno pepper, fresh
    2       tb           Vinegar, white
    2       tb           Honey
    2       tb           Sesame oil
 
   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
   
   ÿCourtesy of Dale & Gail Shipp, Columbia Md. ÿConverted by MMCONV vers.
   1.50
  
 
 
                    - - - - - - - - - - - - - - - - - -