Cucumber Salsa
This Cucumber Salsa recipe is a cool and refreshing take on traditional salsa. It's perfectly crunchy, with a bit of heat from the jalapenos, and would pair wonderfully with tacos, on nachos, or as a dip.
Servings: 6 , ¼ cup servings
Calories: 15kcal
Ingredients
- 2 cups finely diced peeled cucumber
- ½ cup finely chopped tomatoes we used Roma tomatoes, for less seeds
- ¼ cup minced red onion
- 1 to 2 jalapeño peppers stem and seeds removed
- ¼ cup finely chopped cilantro
- 3 tablespoons lime juice juice from one large lime
- ½ teaspoon salt
Instructions
- Place all the ingredients in a medium mixing bowl and mix until everything is combined.
- Chill for 2 hours, to allow the flavors to combine.
- Serve cold on tacos, or with chips, or anything else you might like.
- Store in an airtight container in the refrigerator for up to 5 days.
Notes
- Fresh lime juice is best.
- When working with jalapeño peppers it's always best to wear gloves, and never touch the gloves to your face!
- You can use any type of cucumber you like. If the cucumber has large seeds in the center, we suggest removing them before dicing the cucumber.
- The longer this cucumber salsa chills, the more the flavors will develop.
- You can omit the tomatoes and add ¼-1/2 cup of finely chopped bell pepper, to add more of a crunch.
- You can use lemon juice in place of lime juice.
- Some people like cumin in their salsa. You can add ¼ teaspoon, if you like.
Nutrition
Serving: 1 | Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Sodium: 179mg | Fiber: 1g | Sugar: 2g