This vibrant Cucumber Salsa is a crisp, refreshing twist on traditional salsa, perfect for any occasion. With its cool, crunchy cucumbers and a burst of zesty lime, it’s a flavor-packed delight that takes just 5 minutes to make.
The combination of juicy tomatoes, fragrant cilantro, and a hint of spice creates a balanced, mouthwatering treat. Whether paired with chips or as a topping for grilled fish, this salsa is a light, guilt-free indulgence that’s as easy as it is delicious.
Ingredients for Fresh Cucumber Salsa
- 2 cups finely diced peeled cucumber
- ½ cup finely chopped tomatoes (we recommend Roma tomatoes for fewer seeds)
- ¼ cup minced red onion
- 1 to 2 jalapeño peppers (stems and seeds removed, adjust for spice level)
- ¼ cup finely chopped cilantro
- 3 tablespoons lime juice (juice from one large lime)
- ½ teaspoon salt
Step-by-Step Instructions
- Prepare the ingredients: In a medium mixing bowl, combine the diced cucumber, chopped tomatoes, minced red onion, jalapeño peppers, cilantro, lime juice, and salt.
- Mix thoroughly: Stir all the ingredients together until they are well combined and evenly distributed.
- Chill for flavor: Cover the bowl and refrigerate the salsa for 2 hours to allow the flavors to meld together.
- Serve and enjoy: Serve the chilled salsa alongside tacos, with chips, or as a topping for your favorite dishes.
- Store leftovers: Transfer any remaining salsa to an airtight container and store it in the refrigerator for up to 5 days.
Creative Serving Suggestions
This refreshing Cucumber Salsa is incredibly versatile! Serve it cold as a topping for grilled fish or chicken tacos, or pair it with crispy tortilla chips for a light snack. It also makes a fantastic side for BBQ dishes or a topping for grilled salmon. For a fun twist, spoon it over cream cheese and serve with crackers for an easy appetizer.
Storage Tips to Keep It Fresh
Store your Cucumber Salsa in an airtight container in the refrigerator for up to 5 days. To prevent it from becoming watery, give it a quick stir before serving. If you notice excess liquid, you can drain it slightly using a fine mesh strainer. Avoid freezing, as the texture of the cucumbers will change.
Quick Recipe Variations
Customize this salsa to suit your taste! Swap jalapeños for milder poblano peppers or add a kick with serranos. For a sweeter twist, toss in some diced mango or pineapple. If cilantro isn’t your thing, try fresh parsley or mint. You can also add a diced avocado just before serving for extra creaminess.
Time-Saving Prep Tips
To make this recipe even quicker, use a food processor to finely dice the cucumber, tomatoes, and red onion. Just pulse a few times to avoid over-processing. Pre-chopped veggies from the store can also save time, but fresh is best for flavor. If you’re short on chilling time, pop the salsa in the freezer for 15-20 minutes instead of refrigerating for 2 hours.
Cucumber Salsa
Ingredients
- 2 cups finely diced peeled cucumber
- 1/2 cup finely chopped tomatoes we used Roma tomatoes, for less seeds
- 1/4 cup minced red onion
- 1 to 2 jalapeño peppers stem and seeds removed
- 1/4 cup finely chopped cilantro
- 3 tablespoons lime juice juice from one large lime
- 1/2 teaspoon salt
Instructions
- Place all the ingredients in a medium mixing bowl and mix until everything is combined.
- Chill for 2 hours, to allow the flavors to combine.
- Serve cold on tacos, or with chips, or anything else you might like.
- Store in an airtight container in the refrigerator for up to 5 days.