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Spicy Cucumber Salsa

Cookbook Martha Stewart

Category Name Salsa

Servings 12 Tools

Serving Size

Yield 1.50 Yield Unit Quart(s)

Quantity Unit Pre-instructions Ingredient Post-instructions

2 seedless cucumbers (2

pounds)

2 Medium shallots, peeled

and trimmed

1 1/2 Tablespoon(s) minced jalapeño

pepper

1 1/2 Cup(s) loosely packed

fresh mint, chopped

medium fine

2 Tablespoon(s) champagne vinegar

1 Teaspoon(s) salt

1/4 Teaspoon(s) freshly ground

black pepper

3 Tablespoon(s) olive oil

Method

1. Peel cucumbers in strips for a striped effect. Cut in half lengthwise; remove any

seeds. Cut crosswise into 1/8-inch slices.


2. Combine cucumbers, shallots, jalapeño, and mint. In a small bowl, combine

vinegar, salt, and pepper. Gradually whisk in olive oil until combined. Pour over

cucumbers, and toss gently to combine. Serve.




HACCP Instructions

8/4/2003 12:15:37 PM Page 1 of 1 Spicy Cucumber Salsa
 

 

 

 

 

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