Cucumber salsa simple, bright + fresh
Cucumber salsa simple, bright + fresh
The crisp and light cucumber salsa is delicious with nachos or tortillas. It is best made fresh and refrigerated.
We like to eat this cucumber salsa with nachos, but it also goes well with tacos, burritos, etc. It is cool and refreshing, similar to pico de gallo, so no matter what you use it for, it also applies to this salsa.
Tomato Cucumber Sauce
Taking a big bite of this cucumber salsa is like having a party in your mouth! It is spicy, fresh, light, and crispy and crunchy. This is everything you want for salsa dancing. The salsa variant is fun to try and I really like this cucumber version.
There are some diced tomatoes in it, which also retains the flavor of the original salsa. Jalapeno gives it a hint of heat, and lime juice and cilantro enhance the flavor of all other ingredients.
Grab a bag of your favorite corn chips and eat it with this fresh tomato cucumber salsa. It is great on its own, but you can also put it on fish, chicken or pork dishes. Cucumber salsa is also delicious on Mexican dishes, such as tacos, burritos, and even Mexican salads!
How to make cucumber salsa
dice. Finely chop cucumbers, onions, jalapenos, bell peppers and tomatoes.
Combine. Add these ingredients to the bowl and stir to combine. Then add garlic, lime juice, coriander, dill and garlic salt. Mix everything together until it is uniform.
Serve. Cover the bowl with plastic wrap and put it in the refrigerator for about an hour. It is best to refrigerate. Serve with corn flakes or any of the above dishes. I hope you like this fresh cucumber salsa as much as I do!
Tips + storage information
Tips for making this fresh and healthy salsa:
- When making this recipe, freshly squeezed lime juice is always best
- If you find that your chopped onions are a bit too thick, don’t be afraid! You can rinse it with cold water, then drain it thoroughly, and then add it to the salsa to lower it a bit.
- For this interesting variation of salsa, replace the green bell peppers with red, yellow or orange. Or why not have some fun and mix half of green with half of another color.
- If you are sensitive to spiciness, you can gradually add the jalapenos little by little at a time until it reaches the heat you like. It’s worth noting that not all jalapenos are the same, some are milder than others-this is almost luck in the draw!
- You can also use serrano pepper instead of jalapeno for a milder flavor.
Useful tips for using jalapenos:
- A good way to cut a jalapeno is to cut it in half lengthwise, and then use a spoon to scrape off the film and seeds from the bottom to the top of the pepper. Then you can dice it as needed.
- Wearing gloves when handling jalapenos is also always a good idea, but if you don’t have anything handy and end up a little hot, you can try the following things:
- Use dish soap instead of hand sanitizer to wash your hands immediately.
- Try putting your hands in some cold milk, or cover your hands with yogurt.
- Use a dampened cotton ball to apply rubbing alcohol to the skin.
It’s hard to think of a more classic combination than French fries and salsa.Why not try to make some of our Homemade potato chips With this dish? I guarantee they are easier than you think!
Homemade nachos
Grilled corn flakes
Although some salsa can can, This special recipe is definitely what you want to eat fresh!
Shop Cucumber salsa is placed in an airtight container in the refrigerator. It can last about 4 days, but it is so delicious that you might eat it up by then!
More salsa recipes:
Course appetizers
Mexico food
Calories 168 kcal
Author Little Luna
- 2 cucumbers peeled, seeded and chopped
- 2 tomatoes, chopped
- 1/2 cup chopped green pepper
- 1 jalapeno, seeded and chopped
- 1/2 onion chopped
- 1 teaspoon minced garlic
- 2 tablespoons lime juice
- 2 teaspoons chopped coriander
- 1/4 teaspoon dried dill
- 1/4 teaspoon garlic salt
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In a medium bowl, add chopped cucumbers, tomatoes, green peppers, jalapenos, onions, garlic, lime juice, coriander, dill, and garlic salt.
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Stir to mix. Cover and refrigerate for 1 hour. Serve with corn flakes.
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