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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 we really liked this cucumber version.
It still includes diced tomatoes, which keeps the flavors of an original salsa. The jalapeños give it a kick of heat, and the lime juice and cilantro enhance the flavor of all the other ingredients.
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.
Why we think you’ll love it:
- A fresh twist. We started with something similar to a traditional pico de gallo and changed it up a bit and added extra veggies!
- A twist on a classic. Grab a bag of your favorite Tortilla Chips and eat them with this fresh tomato cucumber salsa.
- For more than chips. 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!
Cucumber Salsa Ingredients and Substitutions
- 2 cucumbers, peeled, seeded, and chopped – We use garden cucumbers, but seedless English cucumbers also work.
- 2 tomatoes, chopped
- ½ cup green bell pepper, chopped – or red, yellow, or orange, or a mix
- 1 jalapeno pepper, seeded and minced – 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.
- ½ onion, chopped – 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.
- 1 teaspoon minced garlic – see How to Mince Garlic
- 2 tablespoons lime juice – We prefer fresh-squeezed lime juice, but bottled can be used as well.
- 2 teaspoons cilantro, minced – add more or less to taste
- ¼ teaspoon dill weed, dried
- ¼ teaspoon garlic salt (with parsley flakes)
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 of fresh cucumber salsa with plastic wrap. Store it in the fridge for about one hour. It’s best served chilled.
Kristyn’s Recipe Tips
- Serve with traditional homemade tortilla chips or add a fresh twist to tacos and tostadas.
- Our secret for removing cucumber seeds is to peel, slice it in half lengthwise, then use a spoon to gently scrape out the seeds from each half.
- For a spicier salsa, leave the membrane and seeds in the jalapeno. Remove them for a milder jalapeno, or use a serrano pepper.
Tomato Cucumber Salsa
Crisp and light cucumber salsa is delicious with tortilla chips or on top of tacos. It is best when freshly made and chilled!
Ingredients
- 2 cucumbers, peeled, seeded, and chopped
- 2 tomatoes, chopped
- ½ cup green bell pepper, chopped
- 1 jalapeno pepper, seeded and minced
- ½ onion, chopped
- 1 teaspoon minced garlic
- 2 tablespoons lime juice
- 2 teaspoons cilantro, minced
- ¼ teaspoon dill weed, dried
- ¼ teaspoon garlic salt (with parsley flakes)
Instructions
- Add chopped cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, cilantro, dill, and garlic salt to a medium bowl.
- Stir to combine. Cover and refrigerate for 1 hour. Serve with tortilla chips.
Notes
Recipe tips.
- Serve with traditional homemade tortilla chips or add a fresh twist to tacos and tostadas.
- An easy way to remove cucumber seeds is to peel, slice it in half lengthwise, then use a spoon to gently scrape out the seeds from each half.
- For a spicier salsa, leave the membrane and seeds in the jalapeno. Remove them for a milder jalapeno, or use a serrano pepper.
Nutrition
Calories: 168kcal, Carbohydrates: 35g, Protein: 7g, Fat: 1g, Sodium: 611mg, Potassium: 1609mg, Fiber: 9g, Sugar: 19g, Vitamin A: 2905IU, Vitamin C: 143.4mg, Calcium: 121mg, Iron: 2.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
How to store?
Due to the nature of the fresh ingredients, store the salsa in the fridge for about 4 days.
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This recipe was originally published April 2019.
Looking at the nutrition info on this cucumber salsa recipe, how can it have so many carbohydrates?
The nutrition info is for the whole recipe, not just a single serving size.
I made this recipe for a party. I thought it tasted good. Athe party it had rave reviews.
Yay!! I’m so happy to hear that! Glad it was a hit. Thanks for giving the recipe a try.
Looks delicious
Thank you! It’s a great one for summer too.
Awesome, HOW to stop this salsa from sweating?I want to make it for a party a day before.
You can make it a day ahead. It lasts for a few days in the fridge. I store in an air tight container.
Can this recipe be canned? I have an abundance of cucumbers that i would love to make a big batch and can.
I am usually making & then we are eating it right away, but I am sure it could.
Great way For my kids to eat their veggies. Call it salsa and serve with chips!
Are you serious right now??? this is AMazing and so refreshing!!! plus i feel guilt free eating it! I will be having this salsa often!! LOVE IT
This Cucumber Salsa is SO Refreshing! I am going to be making it again very soon!
THIS IS PERFECT FOR SUMMER!! LOOKS SO FRESH AND FLAVORFUL!
I really enjoy the salsas that have more veggies in them. There tasty and seem more healthy. Thank you for the recipe!
My hubby loves cucumbers, so when I saw this recipe, I had to give it a try! He loved it! His favorite snack is tortilla chips with salsa & he asked that I always have this on hand!