1 pound Salad cucumbers, peeled, seeded and sliced
1 Red Pepper, sliced
1 Yellow Pepper, sliced
2 Jalapeno Peppers, seeded and cored, cut into 1/8″ rings
1 small Red Onion, sliced and seperated into rings
1/2 cup Rice Vinegar
1 tablespoon Extra virgin olive oil
1/4 teaspoon Kosher salt
1/2 teaspoon Creole Seasoning
1/4 teaspoon Cumin, fresh ground
1/2 ounce Fresh Cilantro, chopped
1/2 splash Habanero or favorite Hot Sauce