Ingredients:
4 zucchini (about 1 pound)
1 teaspoon kosher salt, plus more to taste
1 carrot, shredded
1/4 cup chopped cilantro
1/2 cup Texas Sweet & Hot Jalapeños, seeds and stem removed, diced
1 green bell pepper, seeds and stem removed, diced
2 cloves Catch a Fire Jalapeno Garlic, minced
1/2 small red onion, diced
1/4 cup Hatch Chile Mayonnaise
2 tablespoons Il Primo Jalapeno Mustard
Dash of Cayenne Hot Pepper Sea Salt

Instructions:
Using a knife, food processor or julienne peeler, cut the unpeeled zucchini into thin matchstick-sized pieces, about 4 inches in length. Place the julienned zucchini into a container, toss with the salt and refrigerate for an hour.

Drain off the excess liquid, and then toss the julienned zucchini with the shredded carrot, cilantro, Texas Sweet & Hot Jalapeños, bell pepper, Catch a Fire Jalapeno Garlic and red onion. Stir in the Hatch Chile Mayonnaise and Il Primo Jalapeno Mustard until they are well combined with the salad. Add a pinch of Cayenne Hot Pepper Sea Salt to taste.

Chill for one hour. Serve cold.