Spicy Cholula Cucumber Slices

• •2 medium English Cucumbers
• •2 tablespoons (or to taste) Cholula Original Hot Sauce
• •0.5 teaspoon (or to taste) Fine Sea Salt

Instructions

1. 1

   Thoroughly wash the cucumbers under cold running water.

2. 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. 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. 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. 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. 6

   Generously drizzle the Cholula Original Hot Sauce over the salted cucumber slices. Adjust the amount to your preferred level of spiciness.

7. 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.