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“I got this recipe for the Sunday paper, made it tonight and it is AWESOME. It's got a little heat with the sweet! I served it with plain tortilla chips. The original recipe suggested serving w/crab cakes. I suppose any seafood will rock with this accompanying it. Recipe courtesy of Chef Scott Uehlein, Canyon Ranch in Western Massachusetts.”
READY IN:
45mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all ingredients; refrigerate until needed.
  2. NOTES:
  3. I seeded the cuke.
  4. I would suggest using it within the hour, It will get watery.
  5. Recipe can easily be doubled (one full cuke) or tripled tomake a bowl full.

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