Thai Cucumber And Mint Salsa

• 3 medium cucumbers, peeled, seeded, cut into 1/4-inch dice
• 2 cloves garlic, peeled and minced
• 1 small Thai chili pepper, seeded, deveined and minced
• 1/4 cup fresh lime juice
• 1 tablespoon vegetable oil
• 1/2 cup fresh coriander, minced
• 1/2 cup fresh mint, minced
• 1/2 cup fresh basil, minced
• 2 scallions, rinsed and minced
• 1/2 teaspoon salt, plus more to taste
• 1 teaspoon freshly ground pepper, plus more to taste

1. Combine all of the ingredients in a large glass or ceramic bowl.
2. Cover and set aside in the refrigerator for at least 2 hours before serving.
3. Season to taste with additional salt and pepper.
4. Keep in an airtight container in the refrigerator for up to 2 days.

cucumbers, garlic, chili pepper, lime juice, vegetable oil, fresh coriander, fresh mint, fresh basil, scallions, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/11907 (may not work)