Instructions: Score cucumber by running tines of fork down sides. Cut crosswise into 1/8 inch thick slices or thinly slice lengthwise. Place in medium heatproof bowl. Thinly slice tomato; set aside.

In small saucepan, stir together vinegar, sugar and salt. Stem hot red pepper and remove seeds by working from end of pepper; thinly slice crosswise. Add to saucepan and bring to a boil; reduce heat and simmer for 2 minutes. Pour over cucumber slices; toss to coat. Cover and refrigerate until chilled or for up to 6 hours.

Just before serving, stir in onion. With slotted spoon, place cucumber on lettuce-lined platter. Arrange tomato slices over cucumber; sprinkle with chopped cilantro leaves.

Description: "Meant to be hot and spicy, this salad has a refreshing crunch, and you can make it mider simply by cutting down on the hot red pepper"

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