Prep 15 mins
Cook 0 mins
This recipe comes from a Tom Douglas cookbook. The recipe calls for a red jalapeno, which is just a ripe version of a green jalapeno, if you can't find red, use green. You can make sauce a day ahead and keep covered in the fridge overnight, but don't add the cucumber until right before you serve. Enjoy!
- Combine the sugar and 1/2 cup water in a small saucepan over high heat. Bring to a boil and cook, stirring, until the sugar is dissolved.
- Remove from heat, pour into a small bowl, and cool.
- Stir in the lime juice, cucumber, jalapeno, and sambal oelek and season to taste with salt.