This cool Cucumber Salsa has a bit of spice from serrano pepper. It is a nice change from tomato salsa. It is perfect for Summer!
I am a huge salsa lover. Living in Arizona, that is a good thing, because it is available everywhere. There are many to choose from, but I love to make my own.
This Cucumber Salsa is the fourth salsa I have made for this blog (and I have another one I plan on making this week).
When I made Cucumber Salsa in the past I wasn’t sure what to eat with it. After all, there’s cucumbers in it! It is not the typical spicy tomato Salsa or Salsa Fresca that I am used to.
Sure, I have had other salsas like Black Bean and Grilled Corn Salsa, but that still has tomatoes, and it’s practically a salad by itself.
Now I know at least one dish that this Cucumber Salsa goes well with – a vegan quesadilla with basil. I used vegan cream cheese, vegan Mozzarella and chopped basil leaves. The combination paired really well together.
Add this Cucumber Salsa to your Summer parties and watch it disappear.
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Aren’t these ramekins cute for serving salsa!
- 1 cucumber (1 1/2 cups chopped)
- 1/2 grape or plum tomatoes quartered
- 1/4 cup cilantro chopped
- 1/4 chopped onion
- 1/2 teaspoon finely chopped serrano pepper
- 2 tablespoons lime juice
- Combine chopped cucumber, plum tomatoes, cilantro, serrano pepper, and onion in a bowl.
- Add lime juice and put in the fridge for at least an hour so flavors meld.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.