Preparation:
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 |
