Recipe information
Yield
Serves 10 as part of a buffet
Ingredients
4 seedless cucumbers (about 3 1/2 pounds), the skin scored lengthwise with a fork and the cucumbers sliced very thin
4 teaspoons salt
1/4 cup fresh lime juice
a 4-inch-long fresh hot red or green chili, seeded and minced (wear rubber gloves)
Preparation
In a large bowl toss the cucumbers with the salt and in a colander let them drain, covered with a plate and weighted with a 1-pound can, for 30 minutes. In the bowl toss the cucumbers with the lime juice, the chili, and salt to taste. The salad may be prepared 4 hours in advance and kept covered and chilled. Serve the salad chilled or at room temperature.
