Thai Salsa

• 2 medium cucumbers
• 1 teaspoon salt
• 1/4 cup basil fresh leaves; chopped, or 2 tb dried
• 3 tablespoons peanuts dry roasted
• 1 each jalapeno pepper fresh
• 2 tablespoons vinegar white
• 2 tablespoons honey
• 2 tablespoons sesame oil

1. Peel, seed and coarsely chop cucumbers.
2. Combine the cucumber and salt and let sit for 30 minutes then drain.
3. Remove seeds and membrane from jalapeno pepper, chop.
4. Peanuts can be coarsely chopped or left whole.
5. Combine cucumber with the remaining ingredients, chill until ready to serve.
6. This salsa can be stored tightly covered in refrigerator for 3 to 5 days.

cucumbers, salt, basil, peanuts, jalapeno pepper, vinegar white, honey, sesame oil

Taken from recipeland.com/recipe/v/thai-salsa-36032 (may not work)