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Thai Hot Cucumber Salad

Ingredients:
1 Cucumber (8-10 in. long)
1/2 small red onion
1/4 cup chopped up fresh Cilantro
1/4 cup rice vinegar
1 Tbs Lime Juice
2 Tbs white sugar
1 tsp salt
4-6 Thai Hots, sliced (little pepper about 1/2 inch long, grows with pepper pointing up, not hanging down)
Thai%20Hot%20Ornamental.jpg


Directions:
1. Mix liquids and salt & sugar until dissolved.
2. slice peppers and add to liquid
3. thinly slice onion and then quarter the rings and add to liquid
4. chop Cilantro and add to liquid
5. slice cucumber about 1/8 in thick & add to liquid
6 stir so every thing is well mixed and every cucumber has had sauce on it.
7 Refridgerate over night and serve as an appetizer to an excellent meal
 
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JoynersHotPeppers said:
You bet, I grown some amazing cucumbers that bring it to a different level. That batch filled about 5 to 7 32oz jars. :) My goal was to market and sell it but canning it ruins it so scratch that. :)
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It's hard to tell for sure, but it does look like you used little Thai hots. do you grow your own Thai Hots, they are my favorite pepper to grow, I just have a hard time finding a plant at a nursury in the spring, some years I find them, some years I don't, it's nice that they freeze well, so I can have through the years I can't find them.
 
Zmokin said:
It's hard to tell for sure, but it does look like you used little Thai hots. do you grow your own Thai Hots, they are my favorite pepper to grow, I just have a hard time finding a plant at a nursury in the spring, some years I find them, some years I don't, it's nice that they freeze well, so I can have through the years I can't find them.
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I grow Thai hots, Red, Orange and Yellow. I LOVE Thai peppers!
 
I'd make a couple of changes. No vinegar. All the acid from limes. Palm sugar instead of white sugar. No salt, but change it out to fish sauce. Making me hungry now.
 
Deathtosnails said:
I'd make a couple of changes. No vinegar. All the acid from limes. Palm sugar instead of white sugar. No salt, but change it out to fish sauce. Making me hungry now.
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To each his own, my secret ingredient is a "seasoned rice vinegar" I get at a local korean store.
 
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