Fiery Thai Salsa Recipe - Cooking Index
Fiery Thai Salsa Recipe - Cooking Index
| 3 cups | 438g / 15oz | Cucumbers - chopped, seeded, peeled |
| 1 cup | 62g / 2.2oz | Green onion - chopped |
| 3/4 cup | 109g / 3.8oz | Radishes - chopped |
| 1/4 cup | 36g / 1.3oz | Fresh mint - chopped |
| 3 tablespoons | 45ml | Fresh ginger - minced & peeled |
| 3 tablespoons | 45ml | Fresh lime juice |
| 2 tablespoons | 30ml | Sugar |
| 1 tablespoon | 15ml | Minced garlic |
| 1 teaspoon | 5ml | Minced garlic |
| 1 1/2 teaspoons | 7.5ml | Sesame chili oil |
Combine all ingredients in large bowl. Season with salt.
Cover and refrigerate until juicy, about 1 hour. Stir before serving cold.
Source:
July 1993 issue of Bon Appetit
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