Cucumber Salsa
A refreshing change to Mexican salsas, this goes will with fried flour tortilla chips, pita chips or even along side grilled fish or chicken.
Like any fresh salsa, use fresh ingredients; fresh parsley, fresh cilantro, fresh jalapeño and fresh lemon and lime juices. Your effort will be rewarded.
A Trio of Summertime Cucumber Salads - Cucumber Salsa
Yield: 2-3 cups
A refreshing change to Mexican salsas, this goes will with fried flour tortilla chips, pita chips or even along side grilled fish or chicken.
Ingredients
- 2-3 American Slicing Cucumbers, peeled, seeded and diced
- 1-2 medium tomatoes, finely diced
- 1/4 - 1/2 red onion, very finely diced
- 2-3 tbsp fresh parsley, minced
- 1 medium fresh jalapeño pepper, cored, seeded and finely diced
- 4-5 tsp fresh cilantro, minced
- 1 tsp garlic, minced
- 1/4 - 1/2 cup sour cream
- juice of 1/2 fresh lemon
- juice of 1/2 fresh lime
- 1/8 tsp ground cumin
- 1/4 tsp seasoned salt (like, Morton's Season-All)
Instructions
- In a small bowl, combine the cucumber, tomato, onion, parsley, jalapeño, cilantro and garlic.
- In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt.
- Chill both for thirty minutes, then just before serving combine the two bowls and toss gently to coat.
Notes
- To seed the cucumbers, halve them lengthwise and use a tablespoon to scoop out the pulpy centers.
- The author strongly advises the use of fresh ingredients here, but in a pinch, you can get away with using a tubed cilantro paste (like, Garden Gourmet). But fresh cilantro, jalapeño and fresh lime and lemon juices are a must.
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