Cucumber Salsa
Posted: 07/04/23
Updated: 08/09/23
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Light, refreshing, and super crunchy, this easy cucumber salsa is the perfect Mexican-inspired dip or taco topping. Made with fresh veggies, jalapenos, and onion, and seasoned with garlic and a splash of lime juice for bright, zesty flavors everyone will love.
🥒 What Makes This Recipe So Good
- Cucumber salsa only needs a handful of super simple ingredients, but together they deliver SO much incredible flavor. It’s fresh and bright and ever-so-slightly spicy.
- Not only are the flavors in cucumber salsa incredible, but so are the textures. Crisp, crunchy cucumbers, bell peppers, and red onion plus tender, juicy tomatoes work together beautifully to make every bite interesting.
- It’s great on its own with your favorite tortilla chips, but it also makes a delicious topping for tacos or nachos, a filling for a burrito or even an omelette, or a garnish for grilled chicken or fish.
👩🏼🍳 Chef’s Tips
- You can serve the salsa as soon as you make it, but it’s really so much better if you chill it first. That gives all the ingredients time to mingle, making the flavors deeper and more intense. Don’t make it too far in advance, though, or you risk the veggies breaking down and becoming mushy or mealy.
- If you use an English cucumber for your salsa, there’s no need to peel it first. It’s a little sweeter than a standard cucumber, but the skin is so thin that it’s super easy to eat. Other cucumber varieties have much thicker skins that you absolutely must peel first.
- For a cucumber salsa with a little heat, leave the seeds in the jalapeño! You can also double the amount of jalapeño if you want. If heat’s not your thing, remove the seeds and use just half a jalapeño, or you can leave the jalapeño out entirely.
🥑 More Delicious Dips and Salsas
- Loaded Baked Potato Dip
- Roasted Salsa
- Crockpot Queso Dip
- Crockpot Spinach Artichoke Dip
- Tomatillo Red Chili Salsa
- Marry-Me 7 Layer Dip
- 4-Ingredient Chili Cheese Dip
- Keto Salsa
- Mexican Corn Dip
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Cucumber Salsa
This light and perfectly seasoned salsa is just perfect with tacos and tortilla chips.
servings
Ingredients
For the Salsa
- 2 medium cucumbers approximately 8 ounces each; peeled, chopped
- 1 medium green bell pepper approximately 5 ounces; stem removed, seeds removed, chopped
- 2 medium red tomatoes approximately 5 ounces each, chopped
- 1 medium jalapeño pepper stem removed, seeds removed, minced
- half of one medium red onion chopped, approximately 1 cup
- 2 cloves garlic minced
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons fresh lime juice juice from approximately 1 lime
- 1 tablespoon olive oil
- ½ teaspoon salt more or less to taste
- freshly ground black pepper to taste
Equipment
- medium mixing bowl with lid, or plastic wrap to cover
- large wooden spoon or silicone spatula
- Small mixing bowl
- whisk
Instructions
- Add 2 medium cucumbers, 1 medium green bell pepper, 2 medium red tomatoes, 1 medium jalapeño pepper, half of one medium red onion, 2 cloves garlic, and 1 tablespoon chopped fresh cilantro to medium mixing bowl. Gently stir ingredients together until well blended. Set bowl aside.
- Add 2 tablespoons fresh lime juice, 1 tablespoon olive oil, ½ teaspoon salt, and freshly ground black pepper to small bowl. Whisk ingredients together vigorously until well combined.
- Pour dressing mixture into medium bowl, covering salsa ingredients evenly. Gently stir ingredients together until fully incorporated and coated in dressing mixture.
- Cover mixing bowl with lid or plastic wrap. Refrigerate salsa 30 minutes or until ready to serve. Serve salsa chilled with tortilla chips.
Notes
- Jalapeño: For a spicier salsa, leave the seeds in the jalapeño. For a mild salsa, remove the seeds and only use half the jalapeño.
- Make Ahead: Prepare the salsa mixture and the liquid mixture separately. Refrigerate both in separate airtight containers, then combine both components immediately before serving.
Nutrition Information
Serving: 1serving | Calories: 81kcal | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Total Carbs: 11g | Fiber: 3g | Sugar: 6g | Net Carbs: 8g | Vitamin C: 51mg | Sodium: 299mg | Potassium: 450mg | Calcium: 37mg | Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Can this be water bath canned?
I’m sorry, Josie, we haven’t tried canning any of our recipes so I can’t say if canning this salsa would work or not. Hopefully someone with canning experience will see your question and weigh in!