Cucumber Salsa Recipe

Step 1

Cucumber ... I prefer to use a seedless cucumber for this; two reasons - there are no seeds; and, the skin is very tender. However, you can use a regular cucumber, you just need to remove the seeds. Simply, cut the cucumber in half and run a spoon down the center to scoop out the seeds.

Step 2

Dice the cucumber and place them on a plate lined with a paper towel - this will draw out some of the moisture. This only takes a few minutes. Then add the cucumber to a small bowl along with the onion, jalapeno, lime juice, cilantro, mint, and oil; and, toss to combine. Then season lightly with salt and pepper to taste. Cover and refrigerate 15 minutes before serving. This can be served chilled or room temperature.

Step 3

Note: Depending on how much heat you want; you can either leave the seeds and ribs in, or remove them. If you are sensitive to heat, I recommend you remove them. I like a little heat, so I leave them in.

Step 4

Serve and ENJOY! ... As mentioned - Great with lamb, chicken, or seafood. It is a simple, yet delicious dish.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Replace the cucumber with zucchini. This substitution will provide a similar texture and crunch as the cucumber, without the extra moisture that cucumbers can have. This will help the salsa to stay crisp.
Replace the oil with olive oil. Olive oil has a more robust flavor than vegetable oil, which will add a deeper layer of flavor to the salsa. It is also a healthier option than vegetable oil.

Variations

Avocado Salsa Replace the cucumber with 1 cup of diced avocado and reduce the oil to 1 teaspoon. Add 1/4 teaspoon of garlic powder and 1/4 teaspoon of cumin to the salsa for added flavor. Serve chilled or at room temperature.

Mango Salsa Replace the cucumber with 1 cup of diced mango and reduce the oil to 1 teaspoon. Add 1/4 teaspoon of chili powder, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of cumin to the salsa for added flavor. Serve chilled or at room temperature.

Serve with

Grilled Salmon: Grilled salmon is the perfect pairing for this cucumber salsa. The light, flaky salmon is complemented by the cool and refreshing flavors of the cucumber salsa, creating a delicious and balanced meal. The mild heat of the jalapeno is balanced by the sweetness of the onion and the zesty lime, making it the perfect accompaniment to the grilled salmon.

Grilled Asparagus: Grilled asparagus is the perfect accompaniment to this cucumber salsa. The lightly charred asparagus adds a smoky flavor that complements the cool and refreshing salsa. The slight bitterness of the asparagus is balanced by the sweetness of the onion and the zesty lime, making it the perfect side dish for the grilled salmon. The crunchy texture of the asparagus is a great contrast to the soft texture of the salmon, creating a delicious and balanced meal.

FAQ

Q: How do I deseed a cucumber?

A: To deseed a cucumber, cut the cucumber in half and run a spoon down the center to scoop out the seeds. This will ensure that your salsa does not have too much heat.

Q: How do I cook spaghetti squash?

A: To cook spaghetti squash, preheat the oven to 400°F. Cut the squash in half lengthwise and scrape out the seeds. Place the squash halves on a baking sheet, cut sides down, and bake for 40 minutes. Remove from the oven and let cool before using a fork to scrape out the squash strands.

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Fun facts:

The cucumber has been around for centuries, and is believed to have originated in India. It was a favorite of the Roman Emperor Tiberius, who had cucumbers grown in hothouses and even had them brought to him while he was on holiday.

Mint has been used in cooking and medicine since ancient times. It was even mentioned in the Bible and was a favorite of Queen Elizabeth I, who believed it had great medicinal properties.