"Gazpacho" Salsa

(From an old monthly newsletter for Beer Across America)
An adaptation by Christian Culleton

Combine all ingredients except garlic powder in a small bowl. Lightly dust the surface of the salsa with the garlic powder, then mix again. Let mixture rest for at least thirty minutes to allow the ingredients to macerate, then re-season so taste. Be careful not to over-salt.

This recipe easily doubles, triples, etc, but lay off the salt and the garlic powder when making larger batches.

This salsa will keep, covered and refrigerated, about 4 to 5 days.

To deseed a cucumber, first peel it, then cut in half lengthwise. Using a small spoon, thoroughly scrape out the seeds and the gelatinous liquid that holds them in place.

You can replace the Serrano chiles with jalapenos, but results will vary, as the flavor of jalapenos is notoriously fickle, ranging from quite muddy and grassy tasting to blazingly hot. You can reduce some of the bite of the Serranos by deseeding them (use same basic method as for cucumber). It is wise to wear vinyl gloves (many people are allergic to latex) when handling and cutting fresh chiles.

You can use just about any light vegetable oil, but avoid extra-virgin olive oil, as its flavor does not seem to commingle well with the other ingredients.

Cross-cutting the ingredients into uniform size and shape pieces are for a fancier presentation. If you're in a hurry… cut your cucumber and scallions into roughly ¼" pieces, and finely mince the Serranos with seeds.

Best the day after it is made. Stir the salsa up a couple of times while it rests in the refrigerator, the day it is made and the following day. The salt "sweats" the cucumber, drawing water out of each piece. This brings the cucumber pieces to equilibrium, a point where all flavors contained in the salsa's liquid can freely pass back and forth and completely season the cucumber.

Serve straight up with tortilla chips (I prefer El Rancheros), or served as a topping to any grilled red meat.