Ingredients
2 cucumbers, pealed, cut in half lenghtwise, seeded and sliced very thin
1 red pepper, with the seed packet and membrane cut out, sliced into very thin strips
1 yellow pepper, with the seed packet and memebrane cut out, sliced into very thin strips
2 large roma tomatoes, cut in half, with the seeds and most of the meat removed, sliced very thin
1 red onion, sliced very thin
1 large bunch of cilantro, cleaned and roughly chopped
juice of 3 limes
1 jalapeno, seeded and membranes removed, minced
1 tbsp kosher salt
1 tsp freshly cracked black pepper
1 tsp minced garlic (optional)
Preparation
Mix everything together in a large bowl, ensuring all the ingredients are evenly coated. Cover tightly and refrigerate the salad for at least two hours or overnight if possible. The garlic adds a nice extra spicy touch, but the salad is just as good without it. For optimum flavor, prepare in the late summer when the produce is at its best, along with a cool pitcher of sangria and a nice piece of broiled fish.
