When my friend Allison offered to bring me fresh cucumbers from her garden last week, I knew immediately that I’d be making this combo. It’s based on a recipe from Bahama Breeze, one restaurant, along with Seasons 52, that proves Darden can do things well if they want. Now if they’d only do something about Olive Garden. But I digress…
I don’t make it quite as spicy as the original recipe but feel free to add more jalapenos and habaneros if you want it fiery.
- Cucumbers, 3 or 4
- Red Pepper
- Yellow Pepper
- Red Onion
- Jalapenos, 1 or 2
- Cilantro, 1/4 cup snipped
- Olive Oil, 2 or 3 tablespoons
- Rice Vinegar, 1/4 cup
- Coarse Ground or Kosher Salt, 1/2 teaspoon or more
- Creole Seasoning or Seasoned Salt mixed with Cayenne Pepper, 1/2 to 1 teaspoon, depending on how hot you want it.
Peel the cucumbers and slice them lengthwise into quarters. Chop those quarters into chunks.
Dice the peppers.
Slice the onion into thin rings and remove the outer layer.
Slice the jalapeno into thin rings. You could core it and remove the seeds if you want.
Remove the biggest stems and snip the cilantro.
Dump all of the vegetables into a big bowl.
Add the oil and vinegar.
Add the seasoning and salt. I discovered I was out of Creole seasoning (yikes!) so improvised with a combination of Nature’s Season, a dash of granulated garlic and a generous amount of cayenne.
Mix it together and adjust the seasoning if you like. Refrigerate for an hour or two before serving.
The cool temperature but hot flavor was a great accompaniment to Lime Cilantro Rice, which was cool flavored but steaming hot.
Serve and enjoy!