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Nam Jime Arjad (Thai Cucumber Chili Sauce)

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“This delicious recipe is from a local Thai restaurant. This is served as a side dipping sauce, most usually with Satay Sauce.”
READY IN:
25mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Skin, then thinly slice and quarter your cucumber until you have about a cup. Do the same for your shallots. Chop the chillies into very thin rings. Place in a non-reactive bowl (glass, plastic).
  2. Bring water in a sauce pan to a boil. Add vinegar, sugar, chicken bouillon cube and salt and stir until all is dissolved. Simmer for 5 minutes.
  3. Plunge the pan into cold water to quickly lower temperature then pour into non-reactive bowl of veggies. Chill overnight and serve chilled.

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