This light, flavorful, and crunchy salsa is a perfect topping or side to so many summer dishes, but it’s also a great snack with a bowl of tortilla chips.
In the heat of the summer, there’s nothing better than fresh, light, intensely flavorful dishes that are easy to make and delightful to eat. Enter cucumber salsa. This crisp, colorful, delectable mix of ultra-fresh veggies, garlic, and jalapeños tossed in olive oil and tart, zesty lime juice is just the perfect thing to bring some of our old standby favorites, like grilled chicken or fish, up to new culinary heights.
Cucumbers, the stars of this salsa’s show, are very cool. And I mean that literally. Did you know that even in hot weather, the inside of a cucumber is approximately 10-20°F cooler than the outside air? This fact gives more meaning to that saying, cool as a cucumber, doesn’t it? But it might be hard to remain calm and relaxed after your first bite of cucumber salsa because its bright, bold flavors and array of textures are probably going to make you jump up and down with joy.
I’m not exaggerating. The combination of the diced cukes, bell peppers, sweet Roma tomatoes, sharp red onion, garlic, spicy jalapeños, and herby cilantro is definitely worth celebrating. It’s very simple to make, too. I really get a lot of pleasure out of preparing recipes like this because I love to chop veggies: it is very satisfying to then toss all of the evenly diced ingredients together in a bowl with the oil and lime juice and then wait for the flavors to blend and meld. Have a bowl of tortilla chips handy because when this cucumber salsa comes out of the fridge, you’re going to want to dig right in!
Adjusting the heat level in cucumber salsa
We love this recipe just as it is, but we also know that some people prefer a little less heat in their salsas. Never fear! It’s easy to adjust in this dish. Let’s start with the jalapeño. Most of this pepper’s heat resides in the white membrane inside where the seeds are attached. If you like the flavor of jalapeño but don’t love the heat, remove the membrane and the seeds; if you’d like a little heat, retain a bit of both. Another possibility is to substitute a less pungent onion than the red one we recommend; either yellow or white onion will bring the flavor but with a less sharp or spicy bite.
How do I store leftovers?
Store cucumber salsa in an airtight container in the refrigerator for up to 3 days.
Serving suggestions
This cucumber salsa is almost always in my fridge because it’s so good with so many things. A few favorites include spooning it on top of Juicy Baked Chicken Breast or serving it alongside Grilled Chicken Skewers (this meal is especially delish with Avocado Rice). We love how it pairs with seafood: try this recipe for How To Make Fresh Shrimp Spring Rolls and dunk each bite into the fresh and tasty cucumber salsa. Add a big dollop of the salsa to the top of a Salmon Sushi Bowl or use it as a bed for Grilled Lobster Tail. And wait until you see how cucumber salsa elevates a favorite sandwich: it adds the best flavor and texture to a Tuna Egg Sandwich and is pretty amazing inside Turkey And Hot Pepper Jelly Sandwiches, too.
Cucumber Salsa
Ingredients
- 2 large cucumbers peeled and diced
- 1/2 cup diced bell pepper green or yellow
- 1 1/2 cups diced Roma tomatoes
- 1 cup diced red onions
- 1/2 cup chopped cilantro plus more for garnish
- 2 jalapeño peppers diced
- 2 cloves garlic minced
- 1/3 cup lime juice
- 1 tablespoon olive oil
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- In a large bowl, combine the diced cucumbers, bell peppers, tomatoes, red onions, cilantro, jalapeños, and minced garlic.
- Drizzle in the lime juice and olive oil, then season with salt and freshly ground black pepper. Toss gently to mix well.
- Cover the bowl and refrigerate for 30 minutes to allow the flavors to meld. If using with tortilla chips, serve chilled and garnish with extra cilantro. Alternatively, serve on tacos or as a refreshing topping for your favorite dishes.
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