Cucumber Salsa Recipe
Summer should be easy and this recipe for cucumber salsa is not only that but is light and refreshing for a hot summer day. This summer salsa is made with cucumbers, tomatoes, jalapenos, and oil and vinegar.
Servings: 12 servings
Calories: 30kcal
Equipment
Ingredients
- 1 seedless cucumber peeled and diced
- 1 - 2 jalapeno seeded and diced
- 4 Roma tomatoes diced
- 2 tablespoons white vinegar
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ cup cilantro chopped
Instructions
- Wash the veggies and peel the cucumber and slice the cucumber into quarters and then dice it into small pieces.
- Dice the tomatoes, red onion, and seed, and dice the jalapeno pepper.
- Add the diced veggies to a large bowl and drizzle the olive oil and white vinegar on the veggies.
- Sprinkle the sugar, cumin, and salt into the bowl.
- Add the chopped cilantro and mix well using a large spoon.
- Chill in the refrigerator for at least 1 hour before serving.
- Serve with tortilla chips.
Notes
Use English cucumbers for a milder flavor and fewer seeds.
Refrigerate for up to 4 days for freshness.
Allow the salsa to chill for at least an hour to allow the flavors to marry.
Nutrition
Serving: 1serving | Calories: 30kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 99mg | Potassium: 95mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 258IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 0.3mg
