Cucumber Salsa
Servings: 8 people
Calories: 29kcal
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.
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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
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.
- 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.
Nutrition
Calories: 29kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 148mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 256IU | Vitamin C: 6mg | Calcium: 12mg | Iron: 0.2mg