Wicked Sweet Chilli Cucumber

Chip chop! Colourful, refreshing, and wonderfully simple, this tasty cucumber and birds eye chilli recipe can be whipped up in minutes.

Makes 4
Preparation time: 10 minutes
Cooking time: 5 minutes

 
Ingredients:

• 2  Wicked Hots Bird’s Eye Chillies, finely chopped
• 1 Wicked Hots Large Red Chilli, finely chopped
• ½ cup rice vinegar
• ¼ cup caster sugar
• 1 clove garlic, finely chopped
• 2 x Lebanese cucumbers

 
Method:

1. Combine the chillies, rice vinegar, caster sugar, garlic and ½ teaspoon salt in a small saucepan. Bring to the boil then simmer for 5 minutes, until the sauce cooks to a slightly syrupy consistency. Set aside to cool.
2. Halve the cucumbers lengthwise and scrape out the seeds with a teaspoon. Whack the cucumber halves a few times with a rolling pin so they split and break up a little. Roughly chop into bite size pieces. Sprinkle with ½ teaspoon salt then place in a bowl and set aside in the fridge for 30 minutes.
3. Drain the cucumbers then return to the bowl with the Sweet Chilli Sauce. Mix to combine.
4. Serve with Sticky Chilli Chicken Wings or as an accompaniment to Asian-style dishes such as pork ribs.
5. Delicious topped with chopped roasted peanuts and garnished with chopped mint or coriander.