Spicy Cucumber Salad
This hearty green salad is a simple favorite here on the farm. A light, zesty way to get your greens while firing up the Scoville scale.
2 lbs Seedless Cucumbers
1-2 Serrano Chilies
1/2 Large Red Onion
4 oz. Robert Rothschild Farm Red Pepper Spread
Salt and pepper to taste
Wash and slice cucumbers (leaving the skin on) and place them into a mixing bowl.
Peel a halve red onion. Slice one half into strips and add to the cucumbers.
Slice Serrano chilies into discs and add to cucumber as well. Use one or two, depending on how spicy you like it.
Finally, add 4 ounces of the Robert Rothschild Red Pepper Spread to the cucumber mixture with salt and pepper to taste and toss to incorporate the ingredients.
Serve immediately or allow to marinate for one hour.
PRO TIP: If you want a salad with brilliant, colorful and crisp textures, serve immediately. This garden-fresh salad will soften as it marinates over time.