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Cucumber Salsa Recipe
Cucumber Salsa Recipe photo by Taste of Home

Cucumber Salsa Recipe

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Zippy jalapeno, tart lime juice and garden-fresh cucumbers take center stage in this chunky salsa from Sandy Lee of Choctaw, Oklahoma. "I always have more cucumbers than I can use, so I created this recipe," she says. "It complements just about anything."
TOTAL TIME: Prep: 15 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 16 servings


  • 2 medium cucumbers, peeled, seeded and chopped
  • 2 medium tomatoes, chopped
  • 1/2 cup chopped green pepper
  • 1 jalapeno pepper, seeded and minced
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 2 tablespoons lime juice
  • 2 teaspoons minced fresh cilantro
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon salt
  • Baked tortilla chip scoops

Nutritional Facts

One serving (1/4 cup salsa) equals 11 calories, trace fat (trace saturated fat), 0 cholesterol, 76 mg sodium, 2 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchanges: 1 Free Food.


  1. In a large bowl, combine the first 11 ingredients. Cover and refrigerate for 1 hour. Serve with chips. Yield: 4 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Cucumber Salsa in Quick Cooking May/June 2002, p22

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviewed Aug. 15, 2015

"This salsa is wonderful!! Great idea for all the extra garden vegetables! I made it and let it sit for a couple hours. Added some extra lime too. Yummy"

Reviewed Aug. 4, 2013

"Awesome salsa!! A very light and refreshing summer treat for tortillas!"

Reviewed Jul. 5, 2013

"Delicious! We like a bit more spice so I added green chile from our garden and an extra jalapeno. What a great way to use up a summer garden harvest."

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