Cucumber Salsa Recipe
Fresh, crisp, and zesty cucumber salsa made with crunchy cucumbers, juicy tomatoes, red onion, jalapeño, cilantro, and lime. This refreshing homemade salsa is perfect with tortilla chips, tacos, grilled chicken, fish, or as a light summer appetizer.
Servings: 6
Calories: 35kcal
Ingredients
- 2 large cucumbers diced
- 2 medium Roma tomatoes diced
- ¼ cup red onion finely diced
- 1 jalapeño finely chopped
- ¼ cup fresh cilantro chopped
- 1 –2 tablespoons fresh lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Wash and dice the cucumbers into small, bite-sized pieces. If using large garden cucumbers, remove the watery seeds first.
- Dice the tomatoes and red onion. Finely chop the jalapeño and cilantro.
- Add the cucumber, tomatoes, red onion, jalapeño, and cilantro to a large mixing bowl.
- Drizzle with fresh lime juice and sprinkle with salt and black pepper.
- Gently toss everything together until evenly combined.
- Taste and adjust the lime juice, salt, or jalapeño as desired.
- Let the salsa rest for 10–15 minutes before serving.
Notes
- Remove seeds from large cucumbers to help prevent watery salsa.
- Use firm Roma tomatoes for the best texture.
- Remove the jalapeño seeds and membranes for a milder salsa.
- Add extra jalapeño for more heat.
- For the best crunch, serve shortly after preparing.
- If making ahead, add the salt and lime juice closer to serving.
- Refrigerate leftovers in an airtight container and use within 1–2 days.
Nutrition
- Calories: 35 kcal
- Carbohydrates: 8 g
- Protein: 1 g
- Total Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 200 mg
- Potassium: 250 mg
- Fiber: 2 g
- Sugar: 4 g
- Vitamin A: 500 IU
- Vitamin C: 15 mg
- Calcium: 20 mg