#TBT Recipe: Mexican Cucumbers
Way, way, back in the beginning of this blog I used to do pro football predictions. To tie it in with the site, I also spun a fruit or vegetable to pick winners of the games. Don’t laugh – those essentially random predictions often beat a panel of ESPN experts. If I chose more winners than the produce, I would feature it in a recipe or two.
Since very few people read the blog back then, I figured I’d repost the recipes now to a wider audience of ten. And yes, I know it’s a lazy way to fill up space. I’m only posting the recipes, but if you need help with filling out a fantasy football lineup, I’m there for you.
This week, a recipe that’s so simple I don’t even make it anymore – I have my kids do it.
The first time I had this was from a Mexican street vendor in Chicago back in the late 90s. Given that Chicago outlawed street food a long time ago, I’m not 100% sure that it was a legal business. He was coming down our street with one of those half-cart/half-bicycle contraptions and sold ice cream, mangoes on a stick, and cucumbers. So I have no idea if this is a common way to make cucumbers in Mexico, but I’m going with it. This is so easy and takes all of 2-3 minutes to make.
-1 cucumber
-1 lime
-salt
-cayenne pepper
1 – Peel the cucumber and thinly slice it.
2 – Arrange on a plate and squeeze the lime juice all over the slices
3 – Sprinkle with salt and cayenne pepper.
That’s it.
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