Cucumber Salsa is vibrant, crisp, and full of flavor. It adds a refreshing contrast to richer dishes, or makes a great light dip.
This homemade salsa recipe is the perfect addition to a summer spread. For more summer Dips, try my Avocado Salsa and Pineapple Salsa.
Sabrina’s Cucumber Salsa Recipe
Delicious Cucumber Salsa is tangy, crisp, and fresh with just a little bit of heat. It’s the perfect family-friendly salsa to use as a topping for some of your favorite weeknight dinners. I love scooping it over Grilled Chicken, Fish Tacos, or Carne Asada. You can also use it as a quick appetizer. Just put the dish out in a serving bowl along with your favorite type of tortilla chips as an easy snack. I like to switch things up at times, so read below to see what else I like to put in this salsa.
Recipe Card
Ingredients
- 2 cups finely chopped cucumber , peeled and seeded
- 1 vine tomato , deseeded and chopped
- 1/2 red onion , finely chopped
- 1 jalapeno pepper , seeded, deveined and finely chopped
- 1/4 cup fresh cilantro , minced
- 1 garlic clove , minced
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Kosher salt
Instructions
- Add cucumber, tomato, red onion, jalapeno, cilantro and garlic in a large bowl together.
- In a small bowl whisk together sour cream, lime juice, lime zest, cumin and salt.
- Pour dressing onto cucumbers and gently combine.
- Serve immediately with chips or over grilled meats or seafood.
Nutrition
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Sabrina’s Tips
Salsa can be so versatile in its ingredients, and I really love the ability to be creative with it. Sometimes I’ll add green bell peppers, celery, shallots instead of onions, or halved grape tomatoes instead of vine. Let your imagination run wild!
Table of contents
Can this be made ahead of time?
I’d definitely recommend enjoying fresh, that’s when you’ll have the best flavor and texture. However, if you need to prep the recipe a bit in advance or have leftovers, you can cover the salsa or transfer it to an airtight container to store in the fridge for a day or two.
How to Store
- Serve: Serve fresh and don’t leave it out for more than an hour or two.
- Store: Seal the salsa in a jar or another airtight container and keep it in the refrigerator for 2-3 days.
- Freeze: Unfortunately, this vegetable salsa won’t freeze well.
Frequent Questions
To make this fresh salsa, you need to deseed cucumbers, a tomato, and jalapeno pepper. To easily deseed the cucumber, start by peeling the vegetable skin off. Then chop off both ends of the cucumber, and cut it in half lengthwise. Then you can use a spoon to scoop out the soft seed center.
To seed the tomato, you’ll want to start by cutting it into quarters. From there, it’s quite simple to scoop the seeds out. Lastly, to seed a jalapeno pepper, slice off the top (with the stem), and cut it in half lengthwise. Once that’s done, you’ll see the seeds at the center and can use a small spoon to scoop them out.
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