I saw this recipe in the Food Network Magazine and thought it looked delicious, healthy and unusual. It was listed with the Mexican specialties but I think it could be served as an appetizer with any cuisine.
When I am drinking beer or tropical drinks I like nothing more than a little salty, spicy snack. So, slice a few cucumbers and put the Negro Modelo on ice, pina coladas in the blender and invite over a few friends.
Slice 4 Kirby cucumbers into spears and drizzle with lime juice; chill until ready to serve. Grind 5 dried arbol chiles and 4 dried guajillo chiles with 2 teaspoons salt in a spice grinder (or toss 2 teaspoons arbol chili powder and 4 tablespoons guajillo chili powder with the salt). Toss 1 cup roasted peanuts with some of the spiced salt. Sprinkle the cucumbers with more spiced salt and serve with the peanuts.