Coconut-Lime Cucumber Salsa
Method No-Cook
Chill Time About 1 hour
Yield 3 servings
Ingredients
Pine & Pepper Spices
½ tsp. Crushed Aleppo Chiles (a fruity, milder swap for the Aji Amarillo)
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- ¼ cup Coconut-Lime Simple Syrup
- 1 large Cucumber, seeds removed and diced small
- 1 large Green onion, white and green parts thinly sliced
- 1 sprig Fresh mint, chopped
- ½ Lime, grated zest and juice
- ½ tsp. Aji Amarillo Chile Powder (or Crushed Aleppo Chiles — see note)
Directions
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1
In a small bowl, toss all of the ingredients together — the Coconut-Lime Simple Syrup, diced cucumber, sliced green onion, chopped mint, lime zest and juice, and Aji Amarillo Chile Powder — until well combined.
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2
Cover and chill for about 1 hour before serving so the flavors have time to come together.
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3
A note on the chile: Crushed Aleppo Chiles work beautifully in place of the Aji Amarillo Chile Powder if you'd like a fruitier, milder heat. Visit pinepepperspices.com for the Coconut-Lime Simple Syrup recipe.
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4
To serve: Spoon over grilled fish, chicken, or tacos. Set out with pita chips for dipping, or fold in ½ cup of cooked couscous or quinoa to turn it into a bright side salad. Serves 3.
