Ingredients
2 large English cucumbers, finely diced
1/2 medium red onion, finely chopped
1–2 jalapeño peppers, seeded and minced
1/2 cup fresh cilantro, chopped
3 tablespoons fresh lime juice
1 tablespoon olive oil (optional)
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper
Instructions
Step 1: Prepare the cucumbers by washing them thoroughly. If using English cucumbers, leave the skin on for color and texture. Dice them into small, uniform 1/4-inch pieces.
Step 2: Finely chop the red onion and mince the jalapeño. Ensure the jalapeño is minced very finely so the heat is distributed evenly throughout the salsa.
Step 3: In a large mixing bowl, combine the diced cucumbers, red onion, and jalapeño.
Step 4: Add the chopped cilantro, fresh lime juice, and olive oil to the bowl. Toss gently to coat all the vegetables.
Step 5: Season with salt and pepper. Stir once more to incorporate all the flavors.
Step 6: For the best flavor, let the salsa sit in the refrigerator for at least 10-15 minutes before serving to allow the juices to meld.
Notes
To prevent the salsa from becoming too watery, serve immediately after salting or drain excess liquid before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/2 cup
- Calories: 35 kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 0.3 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.1 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1.5 g
- Protein: 1.2 g
- Cholesterol: 0 mg
Keywords: cucumber salsa, summer dip, healthy snack, low carb salsa, refreshing recipe
