1 seeded and finely diced jalapeno
2 finely minced garlic cloves
3 tbsp. fresh lime juice
1/4 tsp. crushed red pepper
1/2 tsp. salt, or to taste
black pepper to taste
3 tbsp. olive oil
2 finely sliced cucumbers
4 tablespoons finely minced cilantro
Dice the jalapeno and garlic and add to a medium-sized bowl.
Add 3 tbsp. of fresh lime juice, crushed red pepper, salt, and pepper. Whisk to incorporate the 3 tablespoons olive oil. Set aside.
Finely slice the cucumbers. Add the cucumbers to the dressing and stir together.
Add the minced cilantro and add it to the bowl. Stir to combine. Marinate in fridge for a couple of hours or it can be served immediately.
Not enough time to make a fantastic cake for Thanksgiving dinner? Your worries are over – the First United Methodist Church Men’s Club has organized a cake auction Tuesday, Nov. 25 with some of the area’s best bakers.
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