2 shallots
½ telegraph cucumber (edible skin)
2 tablespoons finely chopped red pepper
¼ teaspoon chili powder
¼ cup rice vinegar
1 tablespoon brown sugar
1 tablespoon chopped fresh coriander

Peel shallots and slice thinly. Using a wide-blade peeler, cut long strips from cucumber until you reach the seed core. Discard core. Mix cucumber with other ingredients. Refrigerate until ready to use.
Makes about 1 ½ cups.

February 11th, 2010

Posted In: Sauces & Accompaniments