Cucumber Pico de Gallo

Barbara Kehoe

1 English cucumber, seeded and minced

1 tablespoon salt

1 small zucchini, minced

1 yellow pepper, minced

1 red pepper, minced

2 jalapeno peppers, seeded and minced

3 tablespoons vinegar (we used Sandi Hahn’s Tarragon vinegar), any flavor

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon dried dill weed. or 2 tablespoons fresh dill

6 tablespoons olive oil

Mix cucumber with salt. Let stand in a strainer  weighted down with a small plate, 20-30 minutes. Discard juice. Mix the drained cucumber with remaining ingredients. Chill and serve.

Adapted from “Serving the Skagit Harvest”, Chef Peter Belknap, Cucumber Pico

Other Wonderful Recipes from the Mount Vernon Farmers Market

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Chef Barb Kehoe

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