Fiery Thai Salsa

Recipe from: July 1993 issue of Bon Appetit

   3      Cups          cucumbers, chopped seeded peele
   1      Cup           green onion, chopped
     3/4  Cup           radishes, chopped
     1/4  Cup           fresh mint, chopped
   3      Tablespoons   fresh ginger, minced & peeled
   3      Tablespoons   fresh lime juice
   2      Tablespoons   sugar
   1      Tablespoon    minced garlic
   1      teaspoon      minced garlic
   1 1/2  teaspoons     sesame chili oil

Combine all ingredients in large bowl.  Season with salt.  Cover and refrigerate until juicy, about 1 hour. Stir before serving cold.