
Spicy Cholula Cucumber Slices
Peeled and sliced cucumber with a dash of salt and a few drops of Cholula (or other hot sauce) on top, offering a refreshing and spicy crunch.
Ingredients
- •2 medium English Cucumbers
- •2 tablespoons (or to taste) Cholula Original Hot Sauce
- •0.5 teaspoon (or to taste) Fine Sea Salt
Instructions
- 1
Thoroughly wash the cucumbers under cold running water.
- 2
Using a vegetable peeler, carefully peel the skin off both cucumbers. For a striped effect, you may peel alternating strips, but for this recipe, a fully peeled cucumber is recommended.
- 3
Place the peeled cucumbers on a cutting board. Using a sharp chef's knife or a mandoline slicer, cut the cucumbers into uniform 1/4-inch (about 0.6 cm) thick rounds. Discard the ends.
- 4
Arrange the cucumber slices neatly on a serving platter or individual plates. You can overlap them slightly or lay them out in a single layer.
- 5
Evenly sprinkle the fine sea salt over all the cucumber slices. Start with half the amount and add more if desired, keeping in mind the saltiness of the hot sauce.
- 6
Generously drizzle the Cholula Original Hot Sauce over the salted cucumber slices. Adjust the amount to your preferred level of spiciness.
- 7
Serve immediately as a refreshing and spicy appetizer.
Chef's Tips
- 💡For an extra tangy kick, squeeze a few drops of fresh lime juice over the cucumber slices before adding the hot sauce.
- 💡To achieve perfectly uniform slices quickly, consider using a mandoline slicer, but always use the safety guard.
- 💡While Cholula is specified, feel free to experiment with your favorite hot sauce.
- 💡For best results, serve chilled. You can refrigerate the prepared slices for 10-15 minutes before serving for an even cooler crunch.
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