Description
This Cool Cucumber Salsa is a fresh, vibrant, and refreshing salsa perfect for a light appetizer or snack. Combining crisp cucumbers, juicy tomatoes, and a hint of jalapeño heat with zesty lime juice and fresh herbs, it delivers a flavorful crunch that’s great for dipping tortilla chips or serving alongside grilled dishes.
Ingredients
Scale
Vegetables and Herbs
- 2 medium cucumbers, peeled, seeded, and chopped
- 2 medium tomatoes, chopped
- ½ cup chopped green bell pepper
- 1 jalapeño pepper, seeded and minced
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 teaspoon minced fresh parsley
- 2 teaspoons minced fresh cilantro
Seasonings and Condiments
- 2 tablespoons lime juice
- ½ teaspoon dried dill weed
- ½ teaspoon salt
Accompaniment
- 1 (12 ounce) package tortilla chips
Instructions
- Gather Ingredients: Collect all the fresh vegetables, herbs, lime juice, and seasonings needed for the salsa to ensure a smooth and quick preparation process.
- Mix Salsa: In a medium bowl, combine the chopped cucumbers, tomatoes, green bell pepper, minced jalapeño pepper, chopped onion, garlic, lime juice, fresh parsley, cilantro, dried dill weed, and salt. Stir everything thoroughly to evenly distribute the flavors.
- Chill the Salsa: Cover the bowl with plastic wrap to preserve the flavors and refrigerate for 30 minutes to 1 hour. This chilling step allows the ingredients to meld together, enhancing the salsa’s fresh taste.
- Serve: Remove the salsa from the refrigerator and serve chilled with a side of tortilla chips as a delicious and refreshing appetizer or snack.
Notes
- Removing seeds from the cucumbers and jalapeño helps control the salsa’s texture and heat level.
- For an extra kick, leave some jalapeño seeds in or add a bit of cayenne pepper.
- This salsa is best eaten fresh within 24 hours but can be stored in an airtight container in the refrigerator for up to 2 days.
- If you prefer, add a dash of black pepper or a pinch of sugar to adjust seasoning to your taste.
