Spicy Cucumber Sauce
Peel cucumber, cut in half lengthwise, remove seeds and dice.
Peel and finely chop shallots and garlic.
Rinse peppers, remove white inner skin and seeds and finely chop.
Rinse parsley, shake dry and finely chop.
Heat oil in a pot. Saute shallot until golden brown. Add garlic and pepper and stir for 1 minute. Mix in cucumber, juices, vinegar and honey and cover. Simmer for about 4-5 minutes. Mix the cornstarch with a little water until smooth and add to the pot. Bring the mixture to a boil. Once thickened, add parsley and season with salt and Tabasco sauce. Serve warm or cold.