Fiery Thai Salsaethnic, salsa 3.00 cup cucumbers, chopped seeded peele 1.00 cup green onion, chopped 0.75 cup radishes, chopped 0.25 cup fresh mint, chopped 3.00 tablespoon fresh ginger, minced & peeled 3.00 tablespoon fresh lime juice 2.00 tablespoon sugar 1.00 tablespoon minced garlic 1.00 teaspoon minced garlic 1.50 teaspoon sesame chili oil Combine all ingredients in large bowl. Season with salt. Cover and refrigerate until juicy, about 1 hour. Stir before serving cold. rec.food.recipes - Ellie L. Cochien - ad976@freenet.carleton.ca NOTES : Mastercook formatted by Garry Howard, Cambridge, MA garhow@hpubmaa.esr.hp.com or garhow@aol.com Recipe by: July 1993 issue of Bon Appetit |
