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Peel the cucumber and chop into roughly ½-inch pieces. Pace the chopped cucumber in a medium size bowl.
In a small saucepan heat the oil over medium-high heat, add the crushed cumin seeds and allow to sizzle for about 30 seconds, while stirring, add the chile pepper and cook for 30 seconds more.
Pour the oil over the cucumbers and add the salt, garlic powder, onion powder, peanuts, and cilantro and toss together coating the cumbers well. Discard the serrano pepper.