Cucumber Pico de Gallo

Cucumber Pico de Gallo

1 English cucumber, seeded and minced

1 tablespoon salt

1 small zucchini, minced

1 yellow pepper, minced

1 red pepper, minced

2 jalapeno peppers, seeded and minced

3 tablespoons vinegar (we used Sandi Hahn’s Tarragon vinegar), any flavor

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon dried dill weed. or 2 tablespoons fresh dill

6 tablespoons olive oil

Mix cucumber with salt. Let stand in a strainer  weighted down with a small plate, 20-30 minutes. Discard juice. Mix the drained cucumber with remaining ingredients. Chill and serve.

Adapted from “Serving the Skagit Harvest”, Chef Peter Belknap, Cucumber Pico