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3 Whole Cucumbers -- peel-seed-dice
2 Each Garlic -- minced
1 Each Thai Chile Peppers -- minced
1/2 Cup Fresh Coriander -- chopped
1/2 Cup Fresh Mint -- chopped
1/2 Cup Fresh Basil Leaves -- chopped
1/2 Cup Scallions -- minced
1 Teaspoon Pepper
1/2 Teaspoon Salt
1/4 Cup Lime juice
1 Tablespoon Vegetable oil
Combine and refrigerate for at least 2 hours.
Notes: This salsa makes a wonderful garnish for grilled fish. It can be used as a salad, garnished with grilled shrimp, bass or snapper, as well as chicken.
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