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Prep 20min
Total1hr20min
Servings8
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Ingredients
6
to 8 red Fresno chiles (4 oz), coarsely chopped
1
cup unseasoned rice vinegar
3
cloves garlic
2
tablespoons sugar
1
teaspoon grated gingerroot, if desired
1
teaspoon coarse (kosher or sea) salt
1
English (seedless) cucumber, unpeeled, very thinly sliced (about 2 cups)
1/2
cup thinly sliced white onion (1 medium)
1/4
cup fresh cilantro leaves
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Steps
1
In food processor bowl, place chiles, vinegar, garlic, sugar, gingerroot and salt. Cover; process with on-and-off pulses about 1 minute or until well combined.
2
In medium bowl, place cucumber, onions and cilantro. Pour chili mixture over cucumber mixture; toss to coat. Cover; refrigerate at least 1 hour or overnight before serving. Store covered in refrigerator up to 1 week.
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Heat can be varied in the recipe by seeding the peppers. For medium heat, just remove seeds from half of the peppers used.
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