2 cups cucumber, finely chopped (peeled optional)
1/4 cup red onion, chopped
1/2 cup seeded tomatoes, finely chopped
1/4 teaspoon cumin, bunch
1-1/2 teaspoon lime juice
1 jalapeno pepper, chopped and seeded
4-1/2 tsp. cilantro, chopped
1 clove garlic, minced
1/4 cup sour cream
1-1/2 teaspoon lemon juice
1-2 tablespoons parsley, chopped
1/4 teaspoon seasoned salt
Tortilla chips for dipping
Combine lemon juice, sour cream, cumin, salt and lime juice in a bowl to make the “salsa sauce”.
Stir and reserve.
Mix all other ingredients in a separate bowl.
Pour the salsa sauce over the vegetables and turn gently to cover.
Refrigerate for at least an hour.
Serve with fries or as a garnish!
I do not peel cucumbers and leave the skin on. The vegetable is crunchy and delicious! Salsa green is also beautiful and aesthetically pleasing.
Definitely try peeling first.
Salsa can be difficult to serve to several people. Everyone has different taste buds and preferences.
I have never encountered any opposition with this recipe! It has always appealed to every taste preference.
Crispy Cucumber Salsa has always been a hit when I bring it to a party, potluck, BBQ, etc. Served with tortilla chips, it’s also a great fresh dip for lunch.
Amount per serving: CALORIES: 120 | TOTAL FAT: 10g | SATURATED FATS: 8g | TRANS FAT: 2g | CARBOHYDRATES: 240g | SUGAR: 44g | PROTEIN: 10g