Monday Night Martha: Spicy Cucumbers

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This week's recipe comes from a friend who has a knack for going into the kitchen and whipping up quick little dishes that she seems to pull out of thin air. This is the same pal who was kind enough to share her recipe for cranberry sorbet.

Spicy cucumber salad
is a great side to bring to a late summer potlock. It tastes fresh and cold. The cucumbers, although marinated in rice vinegar and sesame oil, stay crisp and take on just a hint of spice.


2 medium cucumbers
2/3 cup rice vinegar
1 tsp of sesame oil
dash of salt
3-4 sliced, dried red chili peppers

You might consider peeling one cucumber and leaving the rind on the other, so as to vary the color and texture of the salad. Slice the cucumbers fairly thin and dice the chili peppers. Mix all the ingredients in a flat plastic storage container (aka Tupperware) and let the cucumbers chill in your refrigerator for at least an hour. The longer they marinate, the spicier the cucumbers will be. If you want them hotter still, you can add more chili peppers.

When you're ready to serve the cucumbers, transfer them to a pretty bowl. Or try serving them in little ramekins as a side to chicken or fish for dinner. This recipe easily serves four.

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Join the New Times community and help support independent local journalism in Phoenix.