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Ingredients
- 4 seedless cucumbers (about 3 1/2 pounds), the skin scored lengthwise with a fork and the cucumbers sliced very thin
- 4 teaspoons salt
- 1/4 cup fresh lime juice
- a 4-inch-long fresh hot red or green chili, seeded and minced (wear rubber gloves)
Method
- In a large bowl toss the cucumbers with the salt and in a colander let them drain, covered with a plate and weighted with a 1-pound can, for 30 minutes.
- In the bowl toss the cucumbers with the lime juice, the chili, and salt to taste.
- The salad may be prepared 4 hours in advance and kept covered and chilled.
- Serve the salad chilled or at room temperature.
