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cucumber salsa recipe

Cucumber Salsa Recipe

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Prep Time 15 minutes
Total Time 35 minutes
Servings: 6 Servings
Course: Side Dish
Cuisine: Vegetarian
Ingredients Method Notes

Ingredients
  

  • 2 large  tomatoes diced
  • 2 medium  cucumbers diced
  • 1/2 red onion finely chopped
  • 1 jalapeño seeded and minced
  • 1 clove  garlic minced
  • 1/4 cup  fresh cilantro chopped
  • Juice of 2 limes
  • 1 tbsp  olive oil
  • 1/2 tsp  salt

Method
 

  1. Cut the tomatoes in half, scoop out the seeds and extra juice, then dice into small, even pieces.
  2. Peel if the skin is thick or waxy, then cut into small cubes about the same size as the tomatoes.
  3. Finely chop the red onion. Seed the jalapeño and mince it small, adjusting for heat.
  4. Add the minced garlic and chopped cilantro to the bowl with the tomatoes, cucumbers, onion, and jalapeño. Stir gently.
  5. Squeeze the lime juice over the mixture and drizzle in the olive oil. Sprinkle the salt on top and stir to combine.
  6. Let the salsa rest for about 10 minutes so the flavors blend.
  7. Taste and adjust the salt, lime, or jalapeño as needed.
  8. Cover and refrigerate for at least 20 minutes before serving.

Notes

A few small changes can take this salsa in different directions. Add diced avocado right before serving for a creamier bite, though it’s best mixed in fresh since avocado softens the leftovers. Swap the jalapeño for serrano pepper if you want more heat without adding more pepper. A pinch of cumin stirred into the mix gives it a smokier, earthier background flavor. For a sweeter version, toss in a handful of diced mango or pineapple along with the other vegetables.