Ingredients:
- 3 TBS. OTOT’s Ancho Chili Vinegar
- 2 TBS. OTOT’s Persian Lime olive oil
- 4 persian cucumbers
- 2 cloves of garlic, minced
- salt
- 1 TBS. Hei Ma’s chili crisp (available at OTOT)
- ½ TBS sesame oil
Directions:
- Cut washed cucumbers into spears, sized to your liking
- Lay the cucumbers on a baking sheet and sprinkle 1 Tbs. of salt over the cucumbers. Let sit for 15 minutes.
- In a blowl, whisk the oil, vinegar, minced garlic, sesame oil, and salt
- Pat the cucumbers dry with a paper towel
- Mix the cucumbers with the marinade mixture.
- Cover and refrigerate for at least 30 minutes, for best results, overnight.
- Serve chilled, and garnish with maldon salt if you desire.
Source: Melanie Beavan-Szabos (from June's Mel Cook's Series)
