To kick off the week we have a short and simple, but fiery, cucumber chow recipe. This chow was really awesome when I made it. While we ate we couldn't help the fact that the pepper I used was a real "creeper". It started off mildly, but by the time we were finished, the temperature gradually rose to a point, I swear I was going to breathe out fire. It was HOTTT!! But it was good all the same because we Trinis know a chow doesn't taste good without pepper.
After making chow for such a long time here is a tip I find is very handy. When making this cucumber chow I find that a good idea would be to refrigerate the cucumbers before dicing them, that way they will be a little chilled by the time you are ready for them; at least that's what I did. And of course don't compromise on the pepper when making it! the pepper adds to the unique flavor of the chow.
Anyhow, enjoy this cucumber recipe that we trinis love to make. Of course there are other types of chow we make as well like mango chow and pineapple chow. Take it from me, they taste just as great... but if given a choice I would choose the pineapple chow. It tastes delicious! Without further ado here's cucumber chow. Enjoy!
3 cloves garlic, chopped
6 leaves chadon beni, chopped finely
1/2 tbsp. salt
1 tbsp. pepper
1 tbsp. lemon juice
Place the diced cucumbers in a bowl and add salt...
pepper
chadon beni 
garlic 
and lemon juice. Mix thoroughly. .
