Chef Aaron shows us how to make Church and Union’s smashed cucumber salad that comes with their market fish set on the dinner menu.
Smashed Cucumbers with Salsa Macha
Serves 2-4
Ingredients:
- 2 dried chili de árbol, deseeded
- 1 dried ancho chili, deseeded
- 1⁄4 cup dry roasted peanuts
- 1 tsp white sesame seeds
- 5 garlic cloves, minced
- 1⁄2 cup lime juice
- 1⁄2 cup pineapple juice
- 1 tsp whole coriander seed
- 1 pinch ground cumin
- 1 cinnamon stick
- 1⁄2 tbsp salt
- 3 cups neutral oil
- 1 cucumber
Method:
- Take one whole cucumber and smash it with the back of a knife until it splits.
- Cut the cucumber into 1⁄2 inch pieces and place into a bowl, set aside
- Deseed dried chili de árbol and dried ancho chili
- Toast dried chilis in an oven at 350°F for 10 mins
- In a food processor, add the peanuts, sesame seeds, cumin, cinnamon, coriander.
- Pulse until they are in small pieces, set aside.
- Once chilies are toasted, add to a food processor and pulse until small.
- Add the chilies to the spice and peanut mixture.
- In a saucepan, heat the neutral oil over medium heat, add the chilies, spices, and nuts
and cook for a few minutes, or until fragrant. Set aside and let cool. - In a bowl add pineapple juice, lime juice and minced garlic
- Add the cooled oil, salt, and mix well
- Take 2 tbsp of the salsa Macha and mix with the cucumbers, let marinate for 10 min
- Season to taste!
Tools:
- Knife
- Sheet Tray
- Food processor
- Spoon
- Saucepan
- 2 Bowls
