Chips and salsa – a match made in heaven. I prefer my salsa to always be chunky and fresh with LOTS of cilantro, jalapeno and lime.
For this salsa, or salad, I mixed crisp cucumbers, spicy jalapenos, chopped cilantro, scallions, lime juice and some salt and pepper to taste. 
I prefer to make smaller batches of salsa so that it can be enjoyed fresh, preferably within 24 hours or so. I also like to make salsa a head of time so that it has a chance to rest and let all of the flavors combine and merry. Add an ice cold Corona or Dos Equis and your mouth will be pretty merry, too!
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Raw Cucumber Salsa
2 cucumbers, peels and sliced into 1 inch chunks
1 jalapeno, minced without the seeds (keep the seeds if you like it hot!)
1 scallion, chopped
1/4 cup finely chopped cilantro (or more! I used at least a half of a cup worth)
1 lime, juiced
salt and pepper to taste
1 jalapeno, minced without the seeds (keep the seeds if you like it hot!)
1 scallion, chopped
1/4 cup finely chopped cilantro (or more! I used at least a half of a cup worth)
1 lime, juiced
salt and pepper to taste
Combine all of the ingredients and toss. Serve immediately or stick it in the fridge for a few hours.
It can be eaten as a salsa or a salad. Serve with chips or have as a garnish with your favorite Mexican inspired dish.
You can add red onion if you want to add a little more color – either way it will be delicious!
It can be eaten as a salsa or a salad. Serve with chips or have as a garnish with your favorite Mexican inspired dish.
You can add red onion if you want to add a little more color – either way it will be delicious!
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