Ready in: 15-20 minutes
- 2 – 3 large cucumbers
- 3 – 4 portugals
- 6 – 8 blades shadon beni, finely minced
- 5 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp ground black pepper
- ½ small scotch bonnet pepper, chopped
- Large pinch sugar
- Juice of 2 – 3 limes
Peel and cut the cucumbers lengthwise in half. Using a small spoon remove the seeds from the cucumbers. Cut into 1 inch thick slices and place in a bowl.
Peel the portugals and separate into pegs. Remove any loose threads from the pegs. Place in the bowl with the cucumbers.
Add the scotch bonnet peppers.
Add the shadon beni, garlic, salt, pepper, sugar and lime juice. Stir well. Taste and adjust seasoning if necessary.
Cover and refrigerate for at least 1 hour for flavors to blend before serving.