If you’re looking for a salsa that’s cool, crisp, and refreshingly different from the usual tomato-based varieties, this Cucumber Salsa is just what you need! It’s made with finely diced English cucumbers, Roma tomatoes, fresh cilantro, lime juice, red onion, garlic, and a touch of heat thanks to the jalapeno pepper.
The texture is crunchy, the flavor is bright, and the whole recipe comes together in minutes with no cooking required – the perfect side for grilled meats, taco nights, or light snacking.
Table of Contents
If you love salsa like I do, you’ll also want to check out some of my other favorites like this Jalapeño Sesame Salsa for a spicy, nutty twist, or this tropical Fresh Mango Salsa that adds a burst of sweetness to any dish.
This cucumber salsa recipe calls specifically for English cucumbers, which have fewer seeds, are mild in flavor, and less watery than other cucumber varieties. You can learn more about the 15+ Different Types of Cucumbers in this helpful guide!
And if you’re feeling a bit adventurous, why not level up your snack time or party appetizers with some homemade chips? Make a batch of Baked Tortilla Chips or Air Fryer Tortilla Chips – it’s easier than you might think and they’ll be ready in no time to enjoy alongside this homemade cucumber salsa.
Ingredient notes
- Roma tomatoes – I prefer to use Roma tomatoes as they have less seeds and are firmer. However, you can also use regular tomatoes or even cherry or grape tomatoes.
- Kosher salt – To season the cucumber salsa. Add more only once the salsa is assembled, to taste. Remember, it’s easy to add in more salt later, if needed, but you can’t remove it if you’ve added too much at the start!
- English cucumber – I prefer to use English cucumbers for this salsa since they have less seeds, but any variety will work. Check out the most popular types of cucumbers that you can find in stores here.
- Red onion – For a less potent flavor, soak the minced onion in ice water for a few minutes before adding it to the salsa. You could also use sweet onions, such as Vidalia onion or Walla Walla onion which have less of a bite compared to red or yellow onion.
- Cilantro – Leave this out if you aren’t a fan of cilantro, or use parsley, basil, or fresh chives instead.
- Jalapeno pepper – For a milder salsa, use only half of the jalapeno. You could also replace it with green or red bell pepper. For a spicier salsa, use two jalapenos instead of one or use serrano pepper.
- Garlic – Fresh garlic cloves are a must!
- Ground cumin
- Lime juice – Freshly squeezed lime juice is always the best! You can also swap in a splash of white vinegar. Both will add a hint of brightness to this cucumber salsa.
- Olive oil – Use high-quality olive oil. Another neutral-flavored oil will also work.
How to make it
- Drain the tomatoes of excess liquid. Toss the tomatoes with ½ teaspoon of kosher salt and place them in a colander to drain while you prepare the remaining ingredients.
- Soak the onion. Add the minced red onion to a bowl of cold water and let it soak for 10-minutes before draining.
- Combine the fresh salsa ingredients. Add the prepared cucumbers, tomatoes, red onions, cilantro, jalapenos, garlic, cumin, lime juice and olive oil to a large bowl. Toss the ingredients to combine.
- Season and chill. Season the assembled salsa with salt, to taste. For best results, refrigerate the cucumber salsa for 15-30 minutes before serving.
More ways to use cucumber
Got a surplus of cucumbers and not sure how to use them up? Their cool, refreshing flavor makes them a versatile ingredient in all kinds of dishes. Here are a few tasty ways to put them to good use:
- Salads: This Persian Cucumber Tomato Salad uses many of the same ingredients as the cucumber salsa, making it a smart way to stretch your ingredient prep across multiple dishes. You can also try a refreshing Greek Tomato Cucumber Salad or a tangy Thai Cucumber Salad for more variety.
- Condiments: Cucumber is a key ingredient in cool, flavorful condiments that pair well with a variety of dishes. Try a creamy Raita or classic Tzatziki for a refreshing contrast to spicy foods, or whip up quick 1-Hour Pickles for a tangy, crunchy topping.
Tips and tricks
- Be careful while handling the jalapeno pepper! Wear gloves if you can and wash your hands as soon as you’re done handling them. The juice from the pepper can burn your skin and it’ll be painful if you get it in your eyes.
- Feel free to make this cucumber salsa ahead of time and store it in the fridge, covered with plastic wrap, for up to 1-2 days at most. The flavors will meld together and intensify!
- Soaking the red onion in water helps neutralize the strong flavor and brings out its natural sweetness. Gently pat the minced onion dry with a paper towel before adding it to the salsa to eliminate excess water.
- Dice the tomatoes, cucumber, and jalapeno into even pieces to create uniformity and the texture that you desire.
- Removing the seeds and veins from the jalapeno pepper is an easy way to lessen the spice in this dish. Feel free to leave them in for an extra kick of heat.
- Tossing the diced tomatoes in salt intensifies the flavor and also draws out excess moisture – exactly what you want for any salsa!
Variations
This quick and easy cucumber salsa can be assembled as written in this recipe or adapted with delicious substitutions or add-ins. Here are a few of my favorite suggestions:
- Add a smoky flavor to your salsa – Use fire-roasted tomatoes or chipotle chiles (smoked jalapenos) for a rich and smoky flavor.
- Try other types of peppers – Get adventurous with this salsa and make it with serrano peppers for a slightly spicier version or try red arbol chile peppers for a noticeable kick of heat.
- Vary the texture – Make a more delicate salsa with finely diced ingredients or a chunky salsa by dicing larger pieces, depending on your preference.
- Include other add-ins – Toss in other fruits, savory veggies, or nuts as an easy way to add extra flavor and texture to this cucumber salsa – mango, avocado, bell pepper, roasted corn, pistachios or walnuts are all wonderful options.
Serving suggestions
This refreshing cucumber salsa is a mouth-watering side dish that can be scooped up with tortilla chips as a snack, loaded into wraps and tacos, or enjoyed alongside grilled meats. Here are some of the dishes I love to serve this salsa with:
Storing
This cucumber salsa is best enjoyed after chilling in the fridge for 15-30 minutes as the flavors intensify. That said, you can store it in an airtight container in the refrigerator for up to 3 days.
Remember, the tomatoes and cucumber will release juices and soften over time, making the salsa somewhat watery.
Erin’s wine pairings for Cucumber Salsa
Looking for wine that’ll be a great match for the bright acidity, cooling freshness, and delicate flavors of cucumber salsa? Here are a couple of my favorite pairings:
- Try a Pinot Grigio or a Sauvignon Blanc with this cucumber salsa. The bright flavors of these wines mirror those in the salsa beautifully.
- Pinot Gris has medium acidity, floral notes, and a round, slightly oily texture that will complement the fresh, crisp ingredients in cucumber salsa without overwhelming it.
- A dry Riesling’s bright acidity, citrus-lime zest, and subtle minerality mirror the salsa’s lime and cucumber freshness. If there’s any heat from the jalapeno, this wine will cool the spice!
- Vinho Verde is made for light, crisp dishes. The low alcohol and citrusy zip amplify this cucumber salsa’s refreshing qualities.
- Enjoy lighter-bodied, fruit-focused reds like Beaujolais or Grenache with this cucumber salsa, especially if the salsa is paired with meat.
More homemade salsa recipes
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Full Recipe
Cucumber Salsa
Equipment
Ingredients
- 2 roma tomatoes (seeded and diced)
- ½ teaspoon kosher salt
- 1 large English cucumber (peeled, seeded and finely diced)
- 1/3 cup red onion (minced)
- ½ cup cilantro (chopped)
- 1 jalapeno pepper (diced (seeds removed for less heat))
- 2 cloves garlic (grated or minced)
- 1/4 teaspoon ground cumin
- Juice of 2 large limes (about 6 TBSP)
- 1 Tablespoon olive oil
- Kosher salt (to taste)
Instructions
- Toss the tomatoes with ½ teaspoon kosher salt and place them in a colander to drain while you prepare the remaining ingredients.
- Add minced red onion to a bowl of cold water and let soak for 10-minutes, drain. This helps to tame down the onion.
- Add the cucumbers, drained tomatoes, soaked and drained red onions, cilantro, jalapenos, garlic, cumin, lime juice and olive oil to a large bowl. Toss to combine.
- Season with salt, to taste.
- For best results, refrigerate for 15-30 minutes before serving.
Notes
- This cucumber salsa is best enjoyed after chilling in the fridge for 15-30 minutes as the flavors intensify. That said, you can store it in an airtight container in the refrigerator for up to 3 days.
- Remember, the tomatoes and cucumber will release juices and soften over time, making the salsa somewhat watery.
- Be careful while handling the jalapeno pepper! Wear gloves if you can and wash your hands as soon as you’re done handling them. The juice from the pepper can burn your skin and it’ll be painful if you get it in your eyes.
- Feel free to make this cucumber salsa ahead of time and store it in the fridge, covered with plastic wrap, for up to 1-2 days at most. The flavors will meld together and intensify!
- Soaking the red onion in water helps neutralize the strong flavor and brings out its natural sweetness. Gently pat the minced onion dry with a paper towel before adding it to the salsa to eliminate excess water.
- Dice the tomatoes, cucumber, and jalapeno into even pieces to create uniformity and the texture that you desire.
- Removing the seeds and veins from the jalapeno pepper is an easy way to lessen the spice in this dish. Feel free to leave them in for an extra kick of heat.
- Tossing the diced tomatoes in salt intensifies the flavor and also draws out excess moisture – exactly what you want for any salsa!
- Add a smoky flavor to your salsa – Use fire-roasted tomatoes or chipotle chiles (smoked jalapenos) for a rich and smoky flavor.
- Try other types of peppers – Get adventurous with this salsa and make it with serrano peppers for a slightly spicier version or try red arbol chile peppers for a noticeable kick of heat.
- Vary the texture – Make a more delicate salsa with finely diced ingredients or a chunky salsa by dicing larger pieces, depending on your preference.
- Include other add-ins – Toss in other fruits, savory veggies, or nuts as an easy way to add extra flavor and texture to this cucumber salsa – mango, avocado, bell pepper, roasted corn, pistachios or walnuts are all wonderful options.
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