Nam Jime Arjad (Thai Cucumber Chili Sauce)

1. 1

   Skin, then thinly slice and quarter your cucumber until you have about a cup. Do the same for your shallots. Chop the chillies into very thin rings. Place in a non-reactive bowl (glass, plastic).

2. 2

   Bring water in a sauce pan to a boil. Add vinegar, sugar, chicken bouillon cube and salt and stir until all is dissolved. Simmer for 5 minutes.

3. 3

   Plunge the pan into cold water to quickly lower temperature then pour into non-reactive bowl of veggies. Chill overnight and serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.