I know that salsa is a whole lot more than tomatoes. I make a delicious green tomatillo salsa that is a favorite on our house breakfast burritos. But, this recipe really surprised me! It holds up really well in the refrigerator for several days, the cucumbers stay nice and crisp, and the flavor may even improve as the salsa ages.
This is another perfect use for cucumbers that have grown too large to use as slicers.
Cucumber Salsa
Ingredients
2 cups finely chopped cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbl fresh parsley, chopped
1 jalapeno, seeded and chopped
1 Tbl fresh cilantro, chopped
1 clove garlic, finely chopped1/4 cup sour cream (I used Greek yogurt)
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
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tortilla chips
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbl fresh parsley, chopped
1 jalapeno, seeded and chopped
1 Tbl fresh cilantro, chopped
1 clove garlic, finely chopped1/4 cup sour cream (I used Greek yogurt)
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
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tortilla chips
This is the recipe, as I found it on the internet. I made a much larger batch, probably doubled, as I had a large cucumber. I really didn’t measure the other ingredients, just tried to keep everything somewhat in proportion to the recipe. The cucumbers will naturally give off a bit of water, so be sure and seed the tomato and squeeze out the extra juice, and use a light touch with the lemon and lime juice.
Instructions
Peel and finely chop the cucumbers. Use a kitchen knife, as a food processor will result in an over-processed product and give the salsa the wrong texture.
Combine the first seven ingredients in a small bowl. Combine the sour cream, lemon and lime juice, cumin and seasoned salt. Pour the dressing over the cucumber mixture and toss gently to coat.
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Serving suggestion: Serve with tortilla chips.