Thai Salsa

1. 1

   Peel, seed and coarsely chop cucumbers.

2. 2

   Combine the cucumber and salt and let sit for 30 minutes then drain.

3. 3

   Remove seeds and membrane from jalapeno pepper, chop.

4. 4

   Peanuts can be coarsely chopped or left whole.

5. 5

   Combine cucumber with the remaining ingredients, chill until ready to serve.

6. 6

   This salsa can be stored tightly covered in refrigerator for 3 to 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.