Description
A refreshing and vibrant cucumber salsa that’s perfect as a chilled dip with tortilla chips, a topping for tacos, or a fresh side for a variety of dishes. This easy no-cook recipe combines crisp cucumbers, juicy tomatoes, and zesty jalapeños with a tangy lime dressing to create a perfect balance of flavors and textures.
Ingredients
Vegetables
- 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
Dressing & Seasoning
- 1/3 cup lime juice
- 1 tablespoon olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Combine Vegetables: In a large bowl, combine the diced cucumbers, diced bell peppers, diced Roma tomatoes, diced red onions, chopped cilantro, diced jalapeños, and minced garlic. This forms the base of your fresh salsa.
- Season: Drizzle the lime juice and olive oil over the vegetable mixture. Season the salsa with salt and freshly ground black pepper to taste. Toss gently but thoroughly to mix all ingredients evenly and coat them with the dressing.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate for about 30 minutes. This resting time allows the flavors to meld and intensify, creating a harmonious blend of fresh and tangy notes.
- Serve: After chilling, garnish with additional cilantro if desired. Serve the salsa chilled alongside tortilla chips, use as a topping for tacos, or add as a refreshing complement to your favorite dishes.
Notes
- This salsa is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- Adjust the quantity of jalapeños based on your preferred spice level.
- Peeling the cucumbers helps to avoid any bitterness and keeps the salsa crisp and refreshing.
- Use fresh lime juice for the best flavor impact.
- Great as a low-calorie, vegan, and gluten-free snack or side dish.
