1 large cucumber, seeded and finely chopped
1 to 2 garlic cloves, minced
1 jalapeno pepper, finely chopped
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
2 tablespoons olive (or vegetable) oil
1 teaspoon grated lime peel
1/2 teaspoon salt (optional)
1/4 teaspoon pepper
In a bowl, combine all ingredients. Refrigerate for at least 2 hours before serving. Makes 2-1/2 cups
Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. - contributed by Mark W., Phoenix, AZ
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