Categories: Vegetables, Spices, Side dish 
      Yield: 4 servings 
  
      2 md Cucumbers 
      1 ts Salt 
    1/4 c  Basil, fresh leaves chopped 
           OR 2 tb dried 
      3 tb Peanuts, dry roasted 
      1    Jalapeno pepper, fresh 
      2 tb Vinegar, white 
      2 tb Honey 
      2 tb Sesame oil 
  
  Peel, seed and coarsely chop cucumbers. Combine the cucumber and salt and 
  let sit for 30 mins, then drain. Remove seeds and membrane from jalapeno 
  pepper, chop. Peanuts can be coarsely chopped or left whole. Combine 
  cucumber with the remaining ingredients, chill until ready to serve. 
   
  This salsa can be stored tightly covered in refrigerator for 3 - 5 days. 
   
  Makes about 2 cups 
   
  From Wash. Post "Recipes from an American Herb Garden" by Maggie Oster 
   
  == Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 
  1.50