The munchers are weighing down vine strings with their bulk size and succulent juicy interiors. Cucumbers need to be pulled as soon as they’re ready. If you wait too long, they’ll over ripen and you’ll end up with large chewy seeds in the middle. Although it’s still spring, I plucked a few summer cucumbers already at their optimum stage of taste and texture.
These non-bitter, fleshy munchers are each the size of two regular store-bought cucumbers. If you’re using your own homegrown munchers (ours being as long and wide as a Corona bottle), then one will do!
- Salt and pepper to taste
- ½ tsp crushed red pepper flakes
- 2 crushed garlic cloves
- Juice from 3 fresh squeezed limes
- 3 tbsps olive oil
- 2 large cucumbers
- 3 tbsps cilantro minced
- 1 large serrano chili pepper minced
- pinch of habanero chili powder OR another diced serrano pepper and a dash more red pepper flakes to taste
In a bowl, combine the olive oil, lime juice, garlic, red pepper flakes, black pepper, and salt. Set aside.
Peel and slice the cucumbers to your liking. You can keep or scoop out the seeds, whichever your prefer. I chose to halve one huge cucumber (equaling two large ones) and thinly slice both halves.
In a larger bowl, toss the cucumber pieces, minced cilantro and Serrano.
Mix in the olive oil concoction. Add salt, habanero chili powder, or more Serrano and red pepper flakes to taste.