Buoyed by the success of last night’s chili slaw and bullied by vegetable spoiling microbes, I struck out to create chili-fied creamy cucumber salad. Here’s the 4-1-1. Pre has never been the kind of kid to willingly eat vegetables. The fact is, Pre regards fresh produce with the same reverence that Dracula maintains for holy water and garlic. Thus, I was surprised to hear Pre proclaim himself a “coleslaw aficionado” after consuming the spicy chili slaw. You could have knocked me over with a feather. Anyway, this bat shit crazy epiphany prompted me to try another vegetable salad/chili chimera. Well, that and I have more cucumbers that Carter’s got peanuts. I need to do something with them before they start wrinkling up like Joan Rivers.
5 C sliced cucumbers
1 C sliced and diced onions
¼ C diced fresh jalapeno
2 T balsamic vinegar
1 T chili powder
1 t coriander
¾ C sour cream
Cilantro for garnish
- Mix red wine vinegar, chili powder, and coriander to make a paste.
- Microwave the paste on defrost for 30 seconds in order to blend the flavors.
- To the paste, add sour cream and mix well.
- Place cucumbers, onions, and jalapenos in a large plastic container.
- Pour sour cream mix over the vegetables and mix well.
- Store in refrigerator 12-48 hours.
Much like its chili slaw cousin, the chilly chili creamy cucumbers are mildly spicy, with a gentle chili flavor. The sour cream and cucumbers dominated the front end, with a faintly piquant presence bringing up the finish. Not surprisingly, Pre wanted little to do with this vegetable salad. Was there a blue moon yesterday of which I was not aware? The remainder of the ITP was pleased with this recipe. Likely, their pleasure being derived from the affably chili seasoning. The single drawback to this dish is the color of the sauce. Chili powder and balsamic vinegar generate a noticeably putrid hue. Throw on some nice green cilantro and don’t worry about it. It tastes pretty good.