Description
A refreshing and tangy Cool Cucumber Salsa made with fresh cucumbers, tomatoes, bell peppers, and herbs. This chilled salsa is perfect for serving with tortilla chips as a light appetizer or snack, bringing a burst of vibrant flavors and crisp textures in every bite.
Ingredients
Scale
Vegetables & Herbs
- 2 medium cucumbers – peeled, seeded, and chopped
- 2 medium tomatoes, chopped
- ½ cup chopped green bell pepper
- 1 jalapeño pepper, seeded and minced
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 teaspoon minced fresh parsley
- 2 teaspoons minced fresh cilantro
Seasonings & Others
- 2 tablespoons lime juice
- ½ teaspoon dried dill weed
- ½ teaspoon salt
- 1 (12 ounce) package tortilla chips
Instructions
- Gather Ingredients: Collect all fresh vegetables, herbs, and seasonings as listed to prepare the salsa.
- Mix Salsa Ingredients: In a medium bowl, combine the peeled, seeded, and chopped cucumbers, chopped tomatoes, chopped green bell pepper, seeded and minced jalapeño pepper, chopped onion, minced garlic, lime juice, minced fresh parsley, minced fresh cilantro, dried dill weed, and salt. Stir well to evenly distribute the flavors.
- Chill the Salsa: Cover the bowl with plastic wrap or a lid and refrigerate for about 30 minutes to 1 hour. This chilling step helps meld the flavors and enhances the refreshing taste.
- Serve: After chilling, serve the cool cucumber salsa with the tortilla chips immediately for a crisp and flavorful snack or appetizer.
Notes
- To reduce the heat, make sure to completely remove the seeds from the jalapeño pepper before mincing.
- For an extra spicy kick, leave some seeds in the jalapeño or add an extra pepper.
- This salsa is best served chilled and consumed within 1-2 days for optimal freshness.
- Peeling and seeding cucumbers prevents the salsa from becoming watery.
- If preferred, substitute lime juice with fresh lemon juice for a slightly different citrus flavor.
