Cucumber Salsa
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 4 cups.
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."
Ingredients
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2 medium cucumbers, peeled, seeded and chopped
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2 medium tomatoes, chopped
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1/2 cup chopped green pepper
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1 jalapeno pepper, seeded and minced
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1 small onion, chopped
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1 garlic clove, minced
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2 tablespoons lime juice
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2 teaspoons minced fresh cilantro
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1 teaspoon minced fresh parsley
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1/2 teaspoon dill weed
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1/2 teaspoon salt
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Baked tortilla chip scoops
Directions
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1.
In a large bowl, combine the first 11 ingredients. Cover and refrigerate for 1 hour. Serve with chips.
Nutrition Facts
1/4 cup: 11 calories, 0 fat (0 saturated fat), 0 cholesterol, 76mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 0 protein.
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