Simply the best homemade cucumber salsa recipe. Made with fresh ingredients that are perfect for a light summer side dish.
The summer heat is fully upon us and when that happens I start to slack in the kitchen. Everyone’s energy level runs low and unless water is involved, even being outside is painful with the heat and humidity.
Pasta comes to a stop as does anything involving the oven. But one thing that is a family summer favorite is this cucumber salsa recipe that is so fresh and delicious you may just consider this an easy dinner idea.
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Ok, maybe this salsa replacing dinner is a bit of a stretch but the problem with that is you’ll have to leave room for dinner. Which can be quite difficult with this delicious salsa and the salty tortilla chips to go with it.
But if you can peel yourself away and find some extra energy to cook a meal, great! If not, just give in. Let the salsa be your summer dinner snack every once in a while. With healthy ingredients like cucumbers, tomatoes, red onions and cilantro, you really can’t go wrong.
CUCUMBER SALSA RECIPE
Ingredients
- 1 large cucumber
- 5 roma tomatoes
- 1 jalapeno
- ⅔ cup red onion
- ⅓ cup cilantro
- 3 TBS lemon juice (or 1 fresh lemon)
- 1 tsp. salt
- 1 bag tortilla chips
DICE THE CUCUMBERS
Start by gathering and washing the ingredients.
Cut off the ends of the cucumber and dice into bite side pieces. Place into large mixing bowl.
DICE TOMATOES
Next, dice 5 Roma tomatoes into bite size pieces. Add to mixing bowl.
RED ONION, JALAPENO & CILANTRO
Finely chop ⅔ cup of red onion. Add to mixing bowl.
Slice jalapeno in half and remove seeds and membrane. Finely chop into small pieces and add to the bowl.
Next finely chop roughly ⅓ cup cilantro and add to the bowl with the other ingredients.
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LEMON JUICE AND SALT
Add 3 TBS of lemon juice and 1 tsp. salt to the mixing bowl. Stir to combine. Cover with plastic wrap and allow to chill in the refrigerator at least 30 minutes.
Serve with your favorite tortilla chips.
LEFTOVERS
Keep leftovers in the refrigerator for up to three days in an air tight container.
Spicy- Not all jalapenos are the same. Some can be extra hot while others might not pack much heat at all. If you’re wanting a bit more kick, try adding a second jalapeno to the recipe.
Should I peel my cucumber- That’s completely personal preference. I like to chop off each end and then peel just two sides with a knife while leaving the rest as I chop it into bite side pieces.
I don’t have red onions- What I love about this recipe is how versatile it is! Substitute the red onion for another kind you might have on hand.
Can I use lime instead of lemon- Absolutely you can. I almost always have either fresh lemons in the house or lemon juice. It’s my go to and I love the flavor it adds.
Can I make this in a food processor- Although I have used a food processor when I’m desperate on time, it doesn’t come out as quite the same. The vegetables are inconsistent and it may become more blended than expected. The tomatoes in particular don’t hold up well using that method. Just take your time and put on some music while dicing everything up.
This Pico De Gallo cucumber salsa is so easy to make and incredibly refreshing during the hot summer months. With a few fresh vegetables and staple ingredients you can enjoy this easy and delicious salsa that is so simple to make and even better the next day.
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Cucumbers Salsa Recipe
Ingredients
- 1 large cucumber
- 5 roma tomatoes
- 1 jalapeno
- ⅔ cup red onion
- ⅓ cup cilantro
- 3 TBS. lemon juice
- 1 tsp. salt
Instructions
- Cut off the ends of the cucumber and dice into bite side pieces. Place into large mixing bowl.
- Next, dice 5 Roma tomatoes into bite size pieces. Add to the mixing bowl.
- Finely chop ⅔ cup of red onion. Add to mixing bowl.
- Slice jalapeno in half and remove seeds and membrane. Finely chop into small pieces and add to the bowl.
- Next finely chop roughly ⅓ cup cilantro and add to the bowl with the other ingredients.
- Add 3 TBS of lemon juice and 1 tsp. salt to the mixing bowl. Stir to combine.
- Cover with plastic wrap and allow to chill in the refrigerator at least 30 minutes.
- Serve with your favorite tortilla chips.
Notes
Nutrition
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