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Fiery Thai Salsa

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You can control the heat by adjusting the amount of chili oil used. Serve with swordfish, tuna or fried wonton chips.

3 cups chopped seeded peeled cucumbers 1 cup chopped green onions 3/4 cup chopped radishes 1/4 cup chopped fresh mint 3 tablespoons minced peeled fresh ginger 3 tablespoons fresh lime juice 2 tablespoons sugar 1 tablespoon plus 1 teaspoon minced garlic 1 1/2 teaspoons sesame chili oil

Combine all ingredients in large bowl. Season with salt. Cover and refrigerate until juicy, about 1 hour. Stir before serving. Serve cold. Makes about 3 1/2 cups.

Contributed by: Edit

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