Are you getting sick of cucumber recipes yet? I hope not, because, man, our two cucumber plants are in serious production overdrive. In summers past, I’ve just plowed through my cucumber stash in the standard way—by making pickles. But my Dad is definitely the King of Pickles in our family and I’ve decided to leave it up to him this year to supply us. That leaves my cucumber stash open for some serious exploration.
Missed my cucumber recipes? So far I’ve made:
- Cucumber Limeade
- Cucumber, Honey and Oat Face Mask
- Cold Cucumber Soup (this one didn’t make it on the blog because in my eyes, it wasn’t amazing, but Babyface loved it!)
Today’s recipe is definitely toward the top of the cucumber greatest hits list (right below Cucumber Limeade). Meet Cucumber Salsa.
In this salsa, tomatoes play second-fiddle to the cool and crisp cucumbers. I chose red and yellow tomatoes for a bit of a fun burst of color and I think they are so pretty against the simple background of the pale green cucumber chunks. Tomatoes are a strong and acidic flavor and that makes standard salsa bold and a bit in-your-face. This salsa is mild and light, but still full-of-flavor. It is great paired with lighter fare as to not overpower. We had it on fish tacos! It was flavorful enough to make the taco delicious, but mild enough to let the whitefish flavor shine through.
It’s equally as good piled high onto a tortilla chip!
The key to any good salsa is an even chop. I’m a huge fan of the “roughly chop” school of culinary skills, but in the case of salsa, you want to get every piece of flavor in each bite. That requires an even chop. Take a little bit of time to cut your veggies well and you’ll be rewarded with a pretty salsa with a well-balanced flavor.
Makes 6-8 servings
- 1 cup peeled, seeded and diced cucumber
- 1/2 cup diced red onion
- 1/2 cup diced, seed tomato (I used red and yellow)
- 2 tablespoons finely chopped cilantro
- 1 tablespoon finely diced jalapeno (more or less depending on taste, this amount is “mild”)
- 1 teaspoon lime juice
- 1/2 teaspoon cumin
- 2 tablespoons red wine vinegar
- 1/2 teaspoon minced garlic (or one clove, if using fresh)
- Salt and pepper to taste
- Combine cucumber, onion, tomato, cilantro and jalapeno in a medium-sized bowl, set aside.
- In a smaller bowl, whisk together remaining ingredients.
- Pour dressing over veggies and toss to coat. Refrigerate for at least 30 minutes for flavors to meld.
Do you like your salsa spicy, mild, or somewhere in between?