Thai Salsa Recipe

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Thai Salsa Ingredients

2 medium cucumbers
1 tsp salt
1/4 cup basil, fresh leaves chopped
1 or 2 tb dried
3 tbsp peanuts, dry roasted
1 jalapeno pepper, fresh
2 tbsp vinegar, white
2 tbsp honey
2 tbsp sesame oil

A Recipe for
Thai Salsa

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This Thai Salsa recipe is one of many in our Asian Category.

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This Recipe for Thai Salsa is one of thousands in the Recipes-to-go Asian Cookbook.

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This is a recipe for Thai Salsa from the recipe cookbook of Recipes-to-go (Asian)

Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

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A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate."
Author Unknown

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I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.”
Steven Wright

Worries go down better with soup.
Jewish Proverb

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Tell me what you eat, I'll tell you who you are.
Anthelme Brillat-Savarin

Thai Salsa

I don't even butter my bread; I consider that cooking.
Katherine Cebrian

Thai Salsa Directions

Peel, seed and coarsely chop cucumbers. Combine the cucumber and salt
and let sit for 30 mins, then drain. Remove seeds and membrane from
jalapeno pepper, chop. Peanuts can be coarsely chopped or left whole.
Combine cucumber with the remaining ingredients, chill until ready to
serve.

This salsa can be stored tightly covered in refrigerator for 3 - 5
days.

Makes about 2 cups

From Wash. Post "Recipes from an American Herb Garden" by Maggie Oster

== Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV
vers. 1.50

Serves: 4

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Thai Salsa Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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