On a hot, hot day, nothing can cool you off quite like a cucumber.

1/2 cup peanuts

4 cucumbers, peeled, cut in half length-wise, seeded, and chopped into 1/4 inch pieces

1 tablespoon salt

2 jalapenos, seeded and chopped (adjust according to your spice tolerance–I’m looking at you, El Diablo)

1/2 cup sugar

1/2 cup rice vinegar

1/4 cup chopped cilantro

1. Set oven to 325 degrees. Place peanuts in a single layer on a rimmed baking sheet, and roast for 15-20 minutes. Allow to cool for 10 minutes. Chop peanuts (You can briefly pulse in a food processor).

2. Toss cucumbers with salt and let sit in colander for 30 minutes. Drain excess water, rinse thoroughly, and pat dry between clean kitchen towels.

3. Mix sugar and vinegar until sugar dissolves. Stir in cucumbers, cilantro, jalapeno, and peanuts.

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