I adapted this from a recipe from the June 2011 issue of the Food Network Magazine; as I only had about half the ingredients I had to improvise. Glad I did, it's a tasty and cooling side dish I'll enjoy during our Cabo hot season. Hope someone out there enjoys it.
- Peel the cucumber and slice very thin. Put in a bowl and toss with the salt; chill one hour. Drain (I don't do a lot of salt and in the future will rinse), then pat dry. Return to bowl and stir in the Crema and onion, season with fresh ground pepper. Chill and serve.
- The original recipe called for re-constituted dried onion flakes (ugh) and pickled cherry peppers, which I didn't have. It also called for some sugar, but the Mexican crema was perfectly sweet enough for me. Should I ever find the pickled peppers, though, I'd like to try adding them.