Spicy tasty and so easy to make!
4 cucumbers, peeled, halved lengthwise, seeded, and sliced thin
1/3 cup champagne vinegar
2 tsp grated lime zest plus 1 tablespoon juice
2 tsp olive oil
1 jalapeno chile, stemmed, seeded, and minced
1 ½ tsp sugar
1 tsp salt
1 cup chopped fresh cilantro
3 tbs pepitas, toasted and chopped coarse (if you cant find pepitas use browned pine nuts)
1. Evenly spread cucumber slices onto paper towel-lined rimmed baking sheet. Refrigerate while preparing dressing.
2. Bring vinegar to simmer in 8-inch skillet over medium-low heat; cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer to large bowl and cool to room temperature, about 10 minutes. Whisk in lime zest, lime juice, oil, jalapeno, sugar, and salt.
3. When ready to serve, add cucumbers and cilantro to dressing and toss to combine. Let stand 5 minutes; sprinkle with pepitas and serve. Eat within the hour