Cucumber Salsa

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This light and perfectly seasoned salsa is just perfect with tacos and tortilla chips.

Prep: 15

Cook: 0

Chill: 30

Total: 45

Recipe makes approximately 4 servings

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)

Get Recipe Ingredients

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.

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.