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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This recipe comes from a Tom Douglas cookbook. The recipe calls for a red jalapeno, which is just a ripe version of a green jalapeno, if you can't find red, use green. You can make sauce a day ahead and keep covered in the fridge overnight, but don't add the cucumber until right before you serve. Enjoy! Ingredients:
1/2 cup sugar |
1/4 cup lime juice, freshly squeezed |
3 tablespoons cucumbers, peeled, seeded, and finely diced |
1 tablespoon red jalapeno chile, seeded and minced (plus one teaspoon) |
1 1/2 teaspoons sambal oelek |
kosher salt |
Directions:
1. Combine the sugar and 1/2 cup water in a small saucepan over high heat. Bring to a boil and cook, stirring, until the sugar is dissolved.
2. Remove from heat, pour into a small bowl, and cool.
3. Stir in the lime juice, cucumber, jalapeno, and sambal oelek and season to taste with salt.
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