Cucumber and Mint Salsa

from Cooking One on One by John Ash
via Anne Halsted

makes about 2 cups

2 medium cucumbers (English, Armenian, or Kirby), peeled, seeded and diced (about 2 cups)
1 tablespoon finely slivered garlic
1 teaspoon finely minced Serrano chile
1/4 cup green onions or scallions (white and green parts), cut on an angle
1/3 cup fresh lime juice
2 teaspoons sugar or equivalent sugar substitute
1/2 cup chopped fresh mint leaves
2 tablespoons olive oil
salt and freshly ground pepper to taste
3 tablespoons chopped unsalted, dry-roasted peanuts (optional)

Combine all the ingredients in a bowl and set aside for at least 30 minutes. This is best eaten the same day, because the color will start to turn.

This salsa can serve as both a marinade and a sauce for grilled lamb chops, pork, or chicken. To use asa marinade, place two servings of meat (4 lamb chops, for example) in a shallow pan or resealable plastic bag, pour half of the salsa (1 cup) over the meat and refrigerate for at least 30 minutes and up to 2 hours. Before grilling the meat, brush off the marinade and grill to your liking. Serve the meat topped with the remaining salsa and a sprinkling of peanuts.