Ingredients Weight Measure
Cucumbers, julienne 2 cups
Kosher salt 2 Tbsp.
Carrots, julienne 2 cups
Cauliflower florets, nickel size 48 ea.
Pineapple, fresh, julienne 1 ea.
Olive oil 1/2 cup
Garlic, thinly sliced 20 cloves
Mustard seed 4 tsp.
Turmeric, ground 4 tsp.
Apple cider vinegar 4 cups
Water, hot 4 cups
Sweetener 25 packets
TABASCO® brand Garlic Pepper Sauce 1 cup
TABASCO® brand Habanero Sauce 1/4 cup
Frozen smelt 36 ea.
Salt and pepper to taste
Cornstarch 1 cup
TABASCO® brand Green Jalapeño Pepper Sauce as needed
Cocktail peanuts, ground, for garnish 1-1/2 cups


  1. In a bowl, toss cucumbers with kosher salt and let sit for 10 minutes. Rinse the salt away with cold water and drain well in a colander.
  2. Boil 2 quarts of water to blanch carrots and cauliflower florets. Drain well.
  3. In a large glass container, mix cucumbers, carrots, cauliflower and pineapple together.
  4. Preheat a sauté pan over medium heat. Slowly add in olive oil, sliced garlic, mustard seed and turmeric. Sauté for 2-3 minutes. Set aside and let cool.
  5. In a separate bowl, mix apple cider vinegar, hot water, sweetener, TABASCO® Garlic Pepper Sauce and TABASCO® Habanero Sauce. Add this to the cucumber mixture.
  6. Add the sauté oil and spices to the cucumber mixture.
  7. Gently stir cucumber mixture. Cover and refrigerate for at least 12 hours.
  8. For the smelt, preheat deep fryer to 375°F. Rinse smelt under cold running water and drain well in colander. Slightly season with salt and pepper. Lightly coat with cornstarch; shake off excess. Deep-fry smelt for 5-10 minutes or until crispy and golden brown. Place cooked smelt on paper towels to drain off excess grease.
  9. Serve in small bowls or margarita glasses. For each serving, arrange 3 pieces each of cucumber, cauliflower, carrots and pineapple; then top with 3 deep-fried smelt. Sprinkle with a few drops of TABASCO® Green Jalapeño Pepper Sauce and a pinch of ground peanuts.

Yield: 12 servings