Ingredients
  • 2.2 lbs cucumbers , peeled and grated
  • 1 cup flat-leaf parsley, loosely packed (chopped)
  • 1/2 cup mint, loosely packed (coarsely chopped)
  • 1/2 cup cilantro or basil, loosely packed (chopped)
  • 1 bunch scallions, finely chopped (whites included)
  • 2 Scotch Bonnet chilies, seeded and chopped (to taste)
  • 1/2 cup lime juice, fresh
  • Salt & pepper
Yield
Serves: 10 servings
Preparation

Combine ingredients in a bowl and mix allow to rest in fridge for 1-2 hours before serving.

Check and adjust the seasoning to taste—the flavors should be a balance of herbs, salty and a little sour.