Summer Cucumber Salsa
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 44.4
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 9.4 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 2.5 g
- Protein: 2.0 g
View full nutritional breakdown of Summer Cucumber Salsa calories by ingredient
Submitted by: SLINKY78
Introduction
A new twist on salsa, for using cucumbers from the garden! A new twist on salsa, for using cucumbers from the garden!Number of Servings: 6
Ingredients
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3 medium-large cucumbers
3 small-medium tomatoes
1 green bell pepper
1/2 cup red onion
2 jalapeno peppers
2 Tbsp minced cilantro
2 Tbsp minced fresh dill
3 squeezes of lime juice (either from wedges or a lime-bottle)
Directions
(20 minute prep-time is for chopping up all the ingredients.)
Peel cucumber (if desired- you can leave the peel on if you prefer- I usually do, or at least leave some of it). Remove seeds from cucumber and discard, and chop remaining cucumber flesh into small pieces.
Remove seeds from tomatoes and discard. Chop remaining flesh into small pieces.
Remove seeds from bell pepper and discard. Chop bell pepper into small pieces.
Remove seeds from jalapeno peppers and chop into very small pieces (or mince).
Chop red onion into small pieces.
Mince cilantro and dill.
Combine all chopped veggies in a large bowl.
Add cilantro and dill and mix together well.
Add a few squeezes of lime juice and mix together again.
Serve with your choice of tortilla chips (not included in nutritional information). I use baked chips to make the recipe a little more healthy. I've found this salsa tastes great on baked "Scoops" chips, or corn tortilla chips with the "hint of lime" flavor. It especially worked well when I served it with Mango-Peach baked fruit chips!
Peel cucumber (if desired- you can leave the peel on if you prefer- I usually do, or at least leave some of it). Remove seeds from cucumber and discard, and chop remaining cucumber flesh into small pieces.
Remove seeds from tomatoes and discard. Chop remaining flesh into small pieces.
Remove seeds from bell pepper and discard. Chop bell pepper into small pieces.
Remove seeds from jalapeno peppers and chop into very small pieces (or mince).
Chop red onion into small pieces.
Mince cilantro and dill.
Combine all chopped veggies in a large bowl.
Add cilantro and dill and mix together well.
Add a few squeezes of lime juice and mix together again.
Serve with your choice of tortilla chips (not included in nutritional information). I use baked chips to make the recipe a little more healthy. I've found this salsa tastes great on baked "Scoops" chips, or corn tortilla chips with the "hint of lime" flavor. It especially worked well when I served it with Mango-Peach baked fruit chips!
Rate This Recipe
Member Ratings For This Recipe
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I make a variation of this almost everyday- leaving it in a Tupperware in the fridge to snack on instead of something else. It does get a little wet (expells its moisture), but I add Asian Five Spice Seasoning and use it makes its own calorie free dressing. A large serving of something like this is - 6/30/08
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I made this last night without the onion(didn't have it) or the bell pepper (don't like them). Did add some garlic to it though. Tried it witha few chips. Pretty good! Going to have it tonight with enchilada's & salad for cinco de mayo! I like the idea of chili powder & cheyanne too, will try that. - 5/5/10
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I have always wanted to try making my own salsa, but I do not know how to buy jalapenos or cilantro, so I have not yet tried to make it...adding the cucumbers and green peppers sound wonderful. I will get some advice on how to purchase the jalapenos and cilantro; then tackle this recipe... - 7/23/09
