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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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I got this recipe for the Sunday paper, made it tonight and it is AWESOME. It's got a little heat with the sweet! I served it with plain tortilla chips. The original recipe suggested serving w/crab cakes. I suppose any seafood will rock with this accompanying it. Recipe courtesy of Chef Scott Uehlein, Canyon Ranch in Western Massachusetts. Ingredients:
1/2 cup cucumber, diced |
2 tablespoons chives, fresh and chopped |
2 teaspoons red onions, diced |
2 tablespoons red peppers, roasted and diced |
2 tablespoons orange marmalade |
2 teaspoons lime juice |
1/4 small jalapeno, minced (to taste) |
pepper, to taste |
salt, to taste |
Directions:
1. Combine all ingredients; refrigerate until needed.
2. NOTES:
3. I seeded the cuke.
4. I would suggest using it within the hour, It will get watery.
5. Recipe can easily be doubled (one full cuke) or tripled tomake a bowl full.
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