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Crisp Cucumber Salsa

How to make Crisp Cucumber Salsa


2 cups cucumber, finely chopped (peeling optional)

1/4 cup red onion, chopped

1/2 cup seeded tomato, finely chopped

1/4 tsp cumin, group

1-1/2 tsp lime juice

1 jalapeno pepper, chopped and seeded

4-1/2 tsp cilantro, chopped

1 garlic clove, minced

1/4 c sour cream

1-1/2 tsp lemon juice

1-2 tbsp parsley, minced

1/4 tsp seasoned salt

Tortilla chips for dipping


Combine lemon juice, sour cream, cumin, salt, and lime juice in a bowl to make the ‘salsa sauce’.

Stir and set aside.

Combine all other ingredients in a separate bowl.

Pour the salsa sauce over the vegetable and gently flip to cover.

Refrigerate for at least one hour.

Serve with chips or as a topping!


I don’t peel the cucumbers and leave the skin on. The vegetable is crisp and delectable! The green in the salsa is also gorgeous and aesthetically pleasing as well.

Definitely try it will the peeling on first.

Salsa can be challenging to serve to multiple people. Everyone has different taste buds and preferences.

I have never run into any opposition with this recipe! It has always pleased each taste preference.

Crunchy Salsa with Cucumber has always been a hit when I take it to a party, potluck, BBQ, etc. Served with tortilla chips, it also a nice cool dip for lunch.

Nutrition Information:

YIELD: 4 servings | SERVING SIZE: 1

Amount Per Serving: CALORIES: 24 | TOTAL FAT: 1g | SATURATED FAT: 0.4g | TRANS FAT: 0g | CHOLESTEROL: 2mg | SODIUM: 68mg | CARBOHYDRATES: 3g | FIBER: 0.5g | SUGAR: 1g | PROTEIN: 0.7g

Frequently Asked Questions:

Can I use a different type of pepper instead of jalapeno?

Absolutely! If you prefer a milder salsa, you can substitute the jalapeno with a milder pepper like bell pepper or poblano pepper. Adjust the amount according to your taste preference.

Can I adjust the spiciness of the salsa?

Absolutely! The spiciness of the salsa can be adjusted to your preference. If you prefer a milder salsa, you can reduce the amount of jalapeno or remove the seeds and membranes, which contain most of the heat.

On the other hand, if you like it spicier, you can include more jalapeno or even add some additional hot sauce or chili flakes.

Is it necessary to peel the cucumbers for the salsa?

Peeling the cucumbers is optional and depends on personal preference. The peel adds texture and color to the salsa, but if you prefer a smoother texture, you can peel them before chopping.

Can I add additional vegetables or fruits to the salsa?

Absolutely! Salsa is versatile, and you can customize it according to your preferences. You can add additional vegetables such as bell peppers, corn, or avocado for extra flavor and texture.

You can also incorporate fruits like mango or pineapple for a sweet and tangy twist. Be creative and experiment with different ingredients to make it your own!

Can I make this salsa ahead of time?

Yes, you can make this salsa ahead of time. In fact, allowing it to refrigerate for at least one hour enhances the flavors as the ingredients marinate together. You can even prepare it a day in advance and store it in the refrigerator.

What can I serve with this salsa besides tortilla chips?

While tortilla chips are a classic accompaniment, you can also serve this crunchy salsa with other options like pita chips, vegetable sticks, or even as a topping for tacos, grilled meats, or salads. Get creative and use it as a versatile condiment!

Can I substitute or omit any of the ingredients?

Yes, you can make adjustments based on your taste preferences or dietary restrictions. For example, if you don’t like cilantro, you can omit it or substitute it with fresh parsley or another herb of your choice.

Similarly, if you’re not a fan of sour cream, you can omit it or use Greek yogurt as a healthier alternative.

How should I store the leftover salsa?

If you have any leftover salsa, store it in an airtight container in the refrigerator. It should stay fresh for about 3-4 days.

However, keep in mind that the texture of the cucumbers and other vegetables may soften over time.

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