Tom’s Cucumber Salad

Tom’s Cucumber Salad
Author: 
 

Ingredients
  • 2 cucumbers (or 4 if using pickling cukes), seeds removed, coarsely chopped
  • 1 jalapeno or poblano pepper, seeds removed, finely chopped
  • ¼ c. white onion
  • 3 Tbsp. cilantro, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp. olive oil
  • zest & juice of 1 lime
  • salt & pepper to taste

Instructions
  1. Combine all ingredients & let stand in fridge for an hour to meld flavors.
  2. Serve with chips or on grilled chicken.
  3. Will keep for several days.
  4. Do not freeze.

 

Sri Lankan Mixed Pickle

Sri Lankan Mixed Pickle
Author: 
 

Ingredients
  • ½ an onion cut in ½” dice
  • 1 large or 2 medium carrots, cut in half lengthwise then sliced into ¼” half moons
  • 4-5 red or yellow mini peppers, cut into ½” dice
  • 1-2 fresh hot peppers, minced (optional)
  • 2 cloves garlic, smashed & minced
  • 1 Tbsp. grated fresh ginger
  • ½ cup coarsely chopped pitted dates
  • ¼ c. apple cider or rice vinegar
  • 1½ Tbsp. whole brown mustard seed
  • 1 tsp. chili powder
  • 2 tsp. sugar
  • Salt to taste

Instructions
  1. Combine onion, carrot, mini peppers, & hot peppers if using into a mixing bowl.
  2. Combine remaining ingredients in a food processor & grind into a paste.
  3. Stir into vegetables & let sit at room temperature for an hour or so until serving or storing in the refrigerator.
  4. Serve with rice & curry or rice & chicken, pork, or fish.
  5. Will store in the fridge for at least a week.