Cucumber Salsa Recipe Fresh Easy

We love to serve Cucumber Salsa with Tortilla Chips, but it’s also great with Tacos and Burritos. It’s cool, refreshing, and similar to a Pico de Gallo.

Tomato Cucumber Salsa

A big bite of this Cucumber Salsa is like a party in your mouth! It’s spicy, fresh, light, crisp, and crunchy. It’s everything you want in a salsa. Salsa variations are so fun to try, and I really liked this cucumber version. It still has some diced tomatoes in it which keeps the flavors of original salsa in it too. The jalapeños give it a kick of heat, and the lime juice and cilantro enhance the flavor of all the other ingredients. Grab a bag of your favorite Tortilla Chips and eat them with this fresh Tomato Cucumber Salsa. It’s great on its own, but you can also serve it on top of fish, chicken, or pork dishes. Cucumber Salsa is also delicious on top of Mexican dishes like Tacos, Burritos, or even in Mexican salads!

How to Make Cucumber Salsa

DICE. Chop up the cucumbers, onions, jalapeños, bell pepper, and tomatoes. COMBINE. Add chopped cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, cilantro, dill, and garlic salt to a medium bowl. SERVE. Stir to combine. Cover and refrigerate for 1 hour. Serve with Tortilla Chips. Cover the bowl with plastic wrap and keep it in the fridge for about one hour. It’s best served chilled.

Recipe Tips

Cucumber. After peeling the cucumber, slice it in half lengthwise. Use a spoon to gently scrape out the seeds from each half. Then chop the cucumber to use in the salsa. Garden cucumbers or English (seedless) cucumbers are both good choices for this salsa. Lime. Fresh-squeezed lime juice is always best when making this Cucumber Salsa recipe. Onion. If the chopped onion is a little too strong, tone it down by rinsing it in cold water and then draining it thoroughly before adding it to the salsa. Variation. Trade the green bell peppers for red, yellow, or orange. Or mix in half green with half of another color. Heat. If you are sensitive to spiciness, gradually add in jalapenos a little at a time until the desired level of heat is reached.

Not all jalapenos have the same level of heat – it’s pretty much the luck of the draw! Substitute a serrano pepper for a milder flavor.

Working with jalapenos

To cut the jalapeno: Cut it in half lengthwise. Working from the bottom of the pepper to the top, use a spoon to scrape out the membrane and seeds. Dice it as desired. Wearing gloves when handling jalapenos is also always a good idea, but if you don’t have any handy and end up burning your hands, here are a few things to try: What to serve with Mexican Cucumber Salsa. It’s hard to think of a more classic combination than chips and salsa. These homemade chips and tortillas are easier than you think:

Homemade Tortilla Chips Baked Tortilla Chips Flour Tortillas Tostadas

Storing Info

While some salsas are able to be canned, this particular recipe is definitely one you want to eat fresh! STORE Cucumber Salsa in an airtight container in the fridge. It can last for about 4 days but it’s so yummy you will probably eat it all by then! FREEZE. Sometimes you can freeze more finely blended salsa, but since this salsa is chunky do not freeze it or you end up with mushy cucumber.