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5 from 13 votes

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!
Prep Time10 minutes
chill1 hour
Total Time1 hour 10 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Author: Kristyn Merkley

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.
Store in an airtight container in the refrigerator for about 4 days.

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