Servings: 15 / Prep time: 15 mins
Ingredients
- 3 cucumbers, each about 10 ounces and 11 inches long, peeled and ends trimmed
- 1 jar Mölli Culiacan Chamoy Sauce
- ½ cup Mexican-style chili powder, divided
- 1 cup roasted, salted peanuts, almonds and cashews
- Juice of 2 limes
Directions
- Cut each cucumber crosswise into five 1 3/4-inch pieces. With a small melon baller, carefully scoop out the insides of each piece, leaving a 1/4-inch border around the edge and a 1/2-inch border on the bottom.
- Place half a jar of Culiacan Chamoy sauce on a plate. Place ¼ cup of Mexican-style chili powder on another plate. Rub the rim of each cucumber cup with the chamoy sauce and press the rim into the Mexican-style chili powder (substitute with salt if preferred), then transfer to a platter with the rim facing up.
- Spoon roasted nuts into cucumber cups, top with a teaspoon of Culiacan Chamoy sauce, a few drops of lime juice, and a sprinkling of the Mexican-style chili powder. Provecho!
