Cucumber Salsa
Use your bounty of cucumbers in this crisp, cool, and spicy Cucumber Salsa. It pairs perfectly with lighter fare!
Servings: 8 servings (about 4 cups)
Calories: 32kcal
Ingredients
- 2 cups seeded and diced cucumber about 2 medium (peeled, if desired)
- 1 cup diced red onion about 1 medium
- 1 cup diced seeded tomato, about 1 medium
- ¼ cup finely chopped fresh cilantro about half of one bunch
- 1 clove garlic minced
- 1 medium jalapeño seeds and membrane removed, finely minced (see notes)
- ¼ cup lime juice about 2 medium limes worth
- 1 teaspoon cumin
- 2 tablespoons red wine vinegar
- Salt to taste
- Tortilla chips for serving
Instructions
- Combine cucumber, onion, tomato, cilantro, garlic, and jalapeño in a medium-sized bowl, set aside.
- In a smaller bowl, whisk together remaining ingredients.
- Pour dressing over veggies and toss to coat. Refrigerate for at least 30 minutes to allow flavors to meld.
Video
Notes
Jalapeños can be tricky. Some can be mild as bell peppers and other are spicier than all get out—and there is no way to tell until you taste it. If you’re heat-adverse, put on gloves, and then go ahead and make sure to remove seeds and membranes from the jalapeño (these parts are really spicy), and mince finely. Add the jalapeño a little bit at a time until you reach the desired spice level.
Nutrition
Serving: 0.5cup | Calories: 32kcal | Carbohydrates: 4g | Protein: 3g | Fat: 1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.04g | Cholesterol: 8mg | Sodium: 188mg | Potassium: 98mg | Fiber: 1g | Sugar: 2g | Vitamin A: 84IU | Vitamin C: 7mg | Calcium: 14mg | Iron: 0.4mg
