Cucumber Tomato Salsa Recipe
A Refreshing Homemade Salsa That Goes with Everything
This is one of those salsa recipes that is extremely versatile. It goes well with fish, chicken, burritos, even steak.
The beauty of homemade salsa recipes is that they're super easy to prepare, they use ingredients you probably already have on hand, and they taste so much better than jarred salsas.
On top of that, homemade salsas don't have any nasty hydrogenated oils, trans fats or preservatives to make them last for six months on a grocery store shelf. And even better: You can make this recipe for homemade salsa in advance and store it in your fridge for up to a week or two.
Most fresh salsa recipes feature tomatoes and jalapeno peppers as the star ingredients. This one makes crisp cucumbers the center of attention. The result is one of those delightfully crisp homemade salsa recipes that can go with everything from tortilla chips to salmon quesadillas.
Cucumber Tomato Salsa Recipe
- 1 large cucumber, peeled
- 1 small onion
- 2 cloves garlic
- 1/4 cup fresh cilantro
- 2 jalapeno or serrano chili peppers, seeded and chopped roughly
- juice of 1 lime
- 4 to 5 fresh roma tomatoes, seeded and chopped into large chunks
- 1 dash hot sauce or 1/8 tsp. cayenne pepper
- 1 tsp. kosher salt or sea salt (such as Maldon)
- 1/2 tsp. freshly-ground black pepper
To seed the cucumber, cut lengthwise. Take a spoon and scrape seeds out over a sink, leaving a boat, almost as if for a filling. Place in the work bowl of a food processor, fitted with a metal blade.
Peel and slice onion in quarters. Add to the food processor. Add the garlic cloves. Pulse four to five times, until the cucumber and onion are diced. Be careful not to over-process, or the salsa will end up mushy. Add the cilantro, jalapeno or serrano chili peppers (without the seeds unless you want this salsa to be spicy), lime juice, tomatoes and hot sauce. Pulse a few times until the salsa comes together. Do not over-process! You don't want a soup. The chunks let your guests know this salsa is homemade. Taste and season with salt and pepper.
Serve this salsa with tortilla chips, over baked fish or with your favorite Mexican food or store in an air-tight container for up to one week.
Makes approximately 16 to 20 servings.
Per serving (based on 16): 10 calories, 0 g fat (0 g saturated fat), 0 mg cholesterol, 2 g carbohydrate, 0 g fiber, 0 g protein, 3% vitamin A, 13% vitamin C, 1% calcium, 1% iron
For more tasty and delicious Mexican recipes, see also:
- Tomato Salsa Recipe
- Black Bean Dip
- Avocado Salsa Recipe
- Guacamole Dip
- Zesty Guacamole Salsa
- Guacamole with Tomatillos
