Cold cucumber sauce

Serves 6

1 1/2	pounds (2 large) cucumbers, peeled, halved lengthwise, seeded, and finely chopped
1	teaspoon salt
1/4	red onion, chopped
1	cup plain whole-milk yogurt, drained of excess liquid
2	tablespoons chopped fresh herbs such as parsley, chives, and oregano
1/2	jalapeno, seeded and chopped (optional)
1	tablespoon lemon juice, or more to taste
	Black pepper, to taste

1. In a large strainer, layer the cucumber and salt. Set the strainer over a bowl. Let the cucumber drain for 30 minutes.

2. Meanwhile, in a small bowl, place the onion with cold water to cover; set aside for 3 minutes.

3. With your hands, squeeze the excess moisture from the cucumbers. Transfer to a large bowl.

4. Drain the onion and add it to the cucumbers. Stir in the yogurt, herbs, and jalapeno, if using. Mix gently and add the lemon juice and black pepper. Taste for seasoning and add more lemon or salt, if you like.

5. Cover and refrigerate for at least 1 hour before serving. Adapted from "The Summer Shack Cookbook"