- 2 English cucumbers, chopped
- 1/4 medium yellow onion, chopped
- 1 medium shallot, chopped
- 1 yellow bell pepper, membrane removed, seeded and chopped
- 2 cloves garlic, chopped
- 1 jalapeño, seeded and chopped
- 8 to 10 large mint leaves, chopped
- 1/4 cup canned coconut milk
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons red wine vinegar
- Salt and Pepper, to taste
Place all ingredients in the bowl of a food processor. Process into a purée with a slightly textured consistency. Refrigerate for 2 hours. Serve chilled.
