1 large garlic clove, peeled and crushed with the flat side of a large, heavy knife
Freshly ground black pepper
How To Cook:
1. With a swivel-bladed vegetable parer or a small, sharp knife, peel the cu-cumbers and cut them in half lengthwise. Seed them by scraping the tip of a small spoon down their centers. Then cut the cucumbers crosswise into ¼-inch-thick slices.
2. Place the cucumbers in a bowl, add the salt, and turn the slices about with a spoon to coat them evenly.
3. Let the cucumbers stand at room temperature for about 30 minutes, then drain off all the liquid accumulated around them and pat them dry with paper towels.
4. Drop the cucumbers into a serving bowl, add the chilies, lime juice and garlic, and toss until all the ingredients are thoroughly blended.
5. Cover the bowl tightly with foil or plastic wrap and marinate the salad at room temperature for at least 1 hour. Just before serving, remove and discard the garlic and sprinkle the top of the salad with a few grindings of pepper.
