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Cucumber Salsa

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
    4 cups

Ingredients

  • 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

Directions

  • In a large bowl, combine the first 11 ingredients. Cover and refrigerate for 1 hour. Serve with chips.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
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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