11 Mar Thai Cucumber Salsa
Makes about 1 ¼ cups
2 tablespoons rice vinegar
1 tablespoon sugar
¼ teaspoon red pepper flakes
Pinch of salt
1 cup peeled and finely diced hothouse (seedless) cucumber
¼ cup seeded and finely diced red bell pepper
1. In a small saucepan, combine the vinegar, sugar, red pepper flakes, and salt and cook over medium heat, stirring, just until the sugar dissolves. Transfer to a small bowl and let cool.
2. Add the cucumber and bell pepper and refrigerate at least 15 minutes before using to let the flavors develop. This is best eaten the day it is made.