This cucumber salsa recipe adds a pop of brightness to tacos, lettuce wraps, salads, chips, burritos, and so much more. Healthy, refreshing, and jam-packed with flavor.
I’m a big fan of different varieties of salsa to spruce up a meal. My Super Quick Authentic Restaurant Style Salsa is a true crowd pleaser, this Sheet Pan Roasted Corn Salsa is phenomenal with hearty chips, and my Creamy Tomatillo Salsa Verde will make any green-salsa-lover swoon.
INGREDIENTS YOU’LL NEED:
I recently made this recipe to pair with my Steak Fajita Lettuce Wraps (recipe coming soon!). The mix of spicy beef, savory bell pepper + onion, alongside the cool cucumber salsa was PERFECTION! Here’s what you’ll need to chop up:
- English Cucumber
- Red Onion
- Jalapeno Peppers
- Lime Juice
- Kosher Salt
While you can make this with a regular cucumber, English cucumbers tend to have less seeds to scoop out. If using a regular cucumber, I recommend peeling off the skin – it’s a little tougher and tastes slightly bitter.
MORE FIESTA FRILLS TO CHECK OUT:
- 1 English Cucumber, seeds removed and finely chopped
- 1 Medium-Size Tomato, seeds removed and finely chopped
- ¼ Red Onion, thinly sliced and chopped
- ¼ cup Minced Cilantro
- 1 Jalapeno Pepper, chopped
- 1 Garlic Clove, minced
- Juice of 1 Lime
- ¼ tsp. Kosher Salt, or more to taste
- Gently mix all ingredients together in a bowl and serve immediately.
NOTES ON THIS RECIPE:
- I prefer a Roma, vine-ripe or cherry tomatoes.
- Chop the cucumber, tomato, and red onion into similar size pieces for a balanced consistency.
- This recipe is mild by using only one jalapeño. Feel free to add another if you’d like some heat.
- If you’re not a fan of raw garlic, you can sauté it for a few minutes or substitute with 1 teaspoon of Garlic Powder.