© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Esther Westerveld
Servings: 3
1 cup cucumber, sliced thick
1 small carrot, sliced thin
1 shallot, sliced
3 to 5 small whole hot green or red chilies
1 to 2 tablespoon sugar
½ teaspoon salt
1 tablespoon distilled white vinegar
1 tablespoon water
In a bowl, mix all ingredients together. Let it stand for 2 hours before serving. Serve at room temperature before serving main dishes.