INGREDIENTS
1/4 cup
Cilantro, fresh leaves
6
Fresno chiles (4 oz), red
3 cloves
Garlic
1 tsp
Gingerroot
1/2 cup
White onion
1 tsp
(kosher or sea) salt, coarse
2 tbsp
Sugar
1 cup
Rice vinegar, unseasoned
1
English (seedless) cucumber, unpeeled, very thinly sliced (about 2 cups)