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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.
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2. Place the cucumbers in a bowl, add the salt, and turn the slices about with a spoon to coat them evenly.
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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.
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4. Drop the cucumbers into a serving bowl, add the chilies, lime juice and garlic, and toss until all the ingredients are thoroughly blended.
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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.
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