From the Garden
6-7 Persian Cucumbers (if you use another variety, cut them open and scoop out the seeds)
4 cloves garlic
1 inch piece of ginger
1 handful of cilantro
Chili flake (see post on dehydrating and storing chilis)
From the Market
2 tablespoons soy sauce
2 teaspoons sesame oil
2 tablespoons olive oil
2 teaspoons chili paste
1/2 cup cashews
1 tablespoon brown sugar
salt to taste
Combine all ingredients except the cucumbers and cilantro in a small food processor (this is the one I use) and pulse until chunky and well mixed. Taste it! Add more soy, sugar or salt to your personal taste.
Chop the cucumber and cilantro and pour the sauce in the bowl. Mix until all the cucumbers are coated. Enjoy right away or refrigerate for a few hours to develop the flavors. Keeps for 3 days in the refrigerator.
