Title: Thai salsa
 Categories: Vegetables, Spices, Side dish, Thai
      Yield: 4 Servings
 
      2 md Cucumbers
      1 ts Salt
    1/4 c  Basil, fresh leaves chopped
           OR 2 tb dried
      3 tb Peanuts, dry roasted
      1    Jalapeno pepper, fresh
      2 tb Vinegar, white
      2 tb Honey
      2 tb Sesame oil
 
  Peel, seed and coarsely chop cucumbers. Combine the cucumber and salt
  and let sit for 30 mins, then drain. Remove seeds and membrane from
  jalapeno pepper, chop. Peanuts can be coarsely chopped or left whole.
  Combine cucumber with the remaining ingredients, chill until ready to
  serve.
  
  This salsa can be stored tightly covered in refrigerator for 3 - 5
  days.
  
  Makes about 2 cups
  
  From Wash. Post "Recipes from an American Herb Garden" by Maggie Oster
  
  == Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV
  vers. 1.50