Kalyn who hosts Weekend Herb Blogging luckily posted this recipe a second time around and reminded me to try it out. I am glad I did because it is such a refreshing change from the usual pickled cucumber salad and it is such a perfect way to highlight the cucumbers and mints from our garden. I made a couple of modifications from Kalyn’s recipe since I didn’t have the green Tabasco sauce or peanuts on hand, but I think the spirit of the recipe still came through. Here’s how I did mine. Kalyn’s original recipe is here.
Cucumbers from our backyard ~ some were not very big yet or are shaped strangely, so I used about 5 or 6 cucumbers (use however many you need to make a bowlful)
1/2 cup fresh mint, coarsely chopped
1/4 cup fresh lime juice
1 1/2 tablespoons Patis or fish sauce
1 1/2 tablespoons sugar
1 tsp. green habanero sauce
1 1/2 tsp. or two cloves of garlic puree (I ground mine in a mortar & pestle)
salt and pepper to taste
Peel and cut the cucumbers into bite sized chunks and add the coarsely chopped mint. Mix the dressing ingredients in a separate bowl to make sure the sugar and salt are dissolved. Taste and adjust accordingly. Pour the dressing over the cucumbers and lime and let marinade for about 15 minutes before serving.
As Kalyn pointed out on her post, the mint becomes overpowering after a while so it is best to make only as much as you think you can finish in one meal.