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Shrimp Bowls with Coconut Cilantro Lime Rice & Pineapple Salsa

In the summertime, we tend to keep our meals super easy, but don’t let super easy scare you away. Super easy doesn’t have to be boring. Super easy can be super delicious, just like these Shrimp Bowls. These shrimp bowls have coconut cilantr…

In the summertime, we tend to keep our meals super easy, but don’t let super easy scare you away. Super easy doesn’t have to be boring. Super easy can be super delicious, just like these Shrimp Bowls. These shrimp bowls have coconut cilantro lime rice as the base and are topped with grilled shrimp, our…

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Watermelon Salsa

Watermelon salsa is a fun way to use this juicy melon! Combine it with lime, jalapeño, and cilantro for a…

A Couple Cooks – Recipes worth repeating.

Watermelon salsa is a fun way to use this juicy melon! Combine it with lime, jalapeño, and cilantro for a zingy dip or sauce.

Watermelon Salsa

Got melon? Here’s a fun way to use it: in watermelon salsa! Throw cubes of this juicy summer fruit together with lime, jalapeño, and cilantro, and it’s an unexpected spin on the classic Mexican dip. Spoon in mouthfuls with tortilla chips, or it’s great for serving with grilled fish, chicken or tacos. It’s perfect for parties, and this bowl always disappears very quickly at our house!

Ingredients in watermelon salsa

Salsa simply means “sauce” in Spanish, and refers to a wide variety of sauces in Mexican cuisine that can be made with or without tomatoes. The most popular salsa is with red tomatoes, but there dozens of popular variations like corn salsa, peach salsa, mango salsa, and more.

This watermelon salsa uses the same concept as a fresh tomato salsa but uses cubed watermelon instead! We like cutting the cubes pretty small to make it an integrated texture, but you can also leave them in bigger cubes for a larger, chunky look. The ingredients for watermelon salsa are:

  • Ripe watermelon
  • Tomato
  • Red onion
  • Jalapeño pepper
  • Cilantro
  • Lime juice
  • Granulated sugar
  • Salt
How to Cut a Watermelon

Best way to cut a watermelon into cubes

Often we used to feel daunted when making watermelon recipes because this melon is notoriously tricky to cut. But here’s a method for how to cut a watermelon that makes it quick, simple and painless:

  1. Cut in half through the middle. Use a large Chef’s knife to slice the watermelon in half through the middle (not lengthwise).
  2. Cut into slices. Flip the half over onto the flat base, then cut it into slices.
  3. Slice of the rinds with a paring knife. Switch to using a small paring knife (using a smaller knife gives you more control). Slice off the rind of each slice.
  4. Cut a grid pattern to make cubes. Switch back to the Chef’s knife. Make a grid pattern to cut the watermelon into cubes.
Watermelon salsa

Tips for making watermelon salsa

Watermelon salsa is like any fresh salsa: the only time consuming part is chopping all the fruits and vegetables! But there are a few things to note about adjusting the flavors. Here are a few notes on the method:

  • Adjust the heat level to taste. This watermelon salsa recipe comes out mild since we’ve called for removing the jalapeño seeds. But if you like spicy salsas, use some of the seeds: or you can even use the entire pepper.
  • Add sugar or salt to taste. Depending on the ripeness of your melon, you may want to add additional sugar to the salsa. It also may need a pinch or two more salt: make sure to taste and adjust as necessary!

Storage info

This watermelon salsa tastes best the day it is made. However, it stores up to 2 days refrigerated. It will gather liquid during refrigeration so you may need to drain or use a slotted spoon for serving. We prefer eating it day of, though: with lots of extra tortilla chips!

Watermelon salsa recipe

How to serve it

The best way to serve watermelon salsa? Add a big bag of tortilla chips and you’re in business! It also works great with plantain chips or your favorite dipper of choice. But don’t stop there: it’s a zingy sauce to serve with grilled fish and more. Here are some ideas for serving:

More watermelon recipes

When it’s watermelon season, you’ve got to take advantage! Here are a few watermelon recipes to try:

This watermelon salsa recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Watermelon Salsa

Watermelon Salsa


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 8

Description

Watermelon salsa is a fun way to use this juicy melon! Combine it with lime, jalapeno, and cilantro for a zingy dip or sauce.


Ingredients

  • 2 cups finely diced fresh ripe watermelon
  • ½ cup diced tomato (optional)
  • ¼ cup diced red onion
  • 1/2 jalapeño pepper, minced and seeds remove
  • ¼ cup finely chopped cilantro
  • 2 tablespoons lime juice
  • ½ teaspoon granulated sugar (optional or more to taste)
  • ¼ teaspoon kosher salt
  • Tortilla chips, for serving

Instructions

  1. Prepare the watermelon, tomato, onion, jalapeño, and cilantro as listed above.
  2. In a bowl, mix all ingredients gently together with the lime juice, sugar and salt. Serve immediately or wait 5 minutes to let the flavors meld. Taste and add more sugar or salt to adjust the flavor as desired. Serve with chips or with grilled fish, shrimp or chicken, using a slotted spoon to drain juices before serving. Tastes best the day it is made, but it stores up to 2 days refrigerated (it will gather liquid during refrigeration so you may need to drain or use a slotted spoon for serving). 
  • Category: Appetizer
  • Method: No Cook
  • Cuisine: Mexican Inspired
  • Diet: Vegan

Keywords: Watermelon salsa

A Couple Cooks - Recipes worth repeating.

Corn Salsa

It’s simple to make this corn salsa recipe! Fresh and zesty, it’s perfect with tortilla chips, tacos, and more. Sure,…

A Couple Cooks – Recipes worth repeating.

It’s simple to make this corn salsa recipe! Fresh and zesty, it’s perfect with tortilla chips, tacos, and more.

Corn salsa

Sure, tomatoes are the most popular ingredient for making a salsa. But what we love almost even better? A good corn salsa recipe! Salsa made with corn is zingy and bright, with sweet pops from the kernels and a zingy flavoring of lime, cilantro and cumin. Use it for dipping tortilla chips, or spoon it onto tacos, into burritos and more! You can make it when sweet corn is in season, or use canned out of season. Here’s how to make it!

Ingredients in corn salsa

Corn salsa is simple to whip up using either fresh or canned corn. Salsa simply means “sauce” in Spanish, and refers to a wide variety of sauces in Mexican cuisine that can be made with or without tomatoes. The most popular salsa is with red tomatoes, but corn salsa is a very popular variation. All recipes vary, but the majority feature tomato, onion, jalapeno and lime. Here are the ingredients in this corn salsa recipe:

  • Fresh or canned corn
  • Tomato
  • Red onion
  • Cilantro
  • Jalapeño pepper
  • Lime juice
  • Olive oil
  • Cumin
  • Sugar and salt
Corn Salsa

Fresh corn vs canned

Fresh, in season corn on the cob has the best flavor in a corn salsa. While it is only available certain months of the year, the difference is notable. The sweet, juicy flavor is unbeatable!

But for a substitute, canned corn works well too! It has added sugar and salt and a more mellow flavor (it’s partially cooked, so the texture is different as well). While you could use cooked frozen corn as well, we find it doesn’t have quite the same flavor. We prefer fresh or canned!

Whether to boil the corn

This corn salsa is delicious with fresh, in season corn cut right from the cob! The local corn from our farmers market is a bright burst of sweetness! But when it’s out of season, grocery store corn can be less flavorful.

If you’re using out of season corn, we suggest boiling it before making this salsa recipe! This makes the texture a little more pleasant. (You’ll also likely need to add a bit more sugar to the recipe.) You can also boil the corn if you prefer not eating fresh corn. However, it’s perfectly safe to eat fresh corn cut off the cob without cooking it!

How to cut corn off of cob

Tips for making corn salsa

This corn salsa recipe is quick and simple: it’s mostly a matter of chopping and mixing! Here are a few things to keep mind:

  • The chopping takes a bit of time, especially if you’re using fresh corn. Here’s a trick for how to cut corn off the cob.
  • Take care when chopping the jalapeño: avoid touching your eyes and make sure to wash your hands right away! If you like spicy foods, you can include the jalapeño seeds in the salsa (but we prefer it without here).
  • Season with sugar to taste. Depending on the ripeness of your corn, you may need to add more sugar to taste.

Storage info

Homemade corn salsa lasts up to 4 days refrigerated in a sealed container. It may release more liquid over time, so serve it with a slotted spoon if using in tacos. You also may need to refresh the flavors with a pinch or two of salt.

Corn salsa recipe

How to serve it

Once you’ve got your corn salsa made, there are so many ways to use it! Here are a few ways to serve this tasty dip or sauce:

More corn recipes

Want more with fresh or canned corn? Here are some great corn recipes to use this ingredient:

This corn salsa recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Corn salsa

Corn Salsa


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 6

Description

It’s simple and fun to make this corn salsa recipe! It’s fresh and zesty, perfect with tortilla chips, tacos, and more.


Ingredients

  • 2 cups fresh corn kernels (about 3 large or 4 medium cobs) or 15-ounce can corn
  • ½ cup diced tomato (1 medium tomato)
  • ½ cup diced red onion
  • ¼ cup finely chopped cilantro
  • 1/2 jalapeño pepper, seeds removed and minced
  • 2 tablespoons fresh lime juice
  • 1 teaspoon olive oil
  • ¼ teaspoon cumin
  • ¼ teaspoon granulated sugar, plus more to taste
  • ¼ teaspoon kosher salt
  • Tortilla chips, for serving

Instructions

  1. Shuck the corn, removing the silk. 
  2. If desired*, boil it first: Place the salt in a large pot of water and bring it to a boil. When the water is boiling, place the corn cobs in the pot. Boil covered for 5 minutes, until bright yellow and cooked through.
  3. Cut the corn off the cob
  4. Mix all ingredients together. Taste and add a few pinches sugar if desired to bring out the flavor (depending on the ripeness of the corn). For a spicier salsa, you can add the jalapeño seeds if desired. Serve immediately with chips, or wait 5 minutes to let the flavors meld. Also serve with tacos, bowl meals, grilled fish, shrimp, or chicken. Store  up to 4 days refrigerated.

Notes

*Boil the corn if it’s not the freshest, in season sweet corn, or if you prefer to eat cooked corn versus fresh. It’s perfectly safe to eat fresh corn without cooking it!

  • Category: Appetizer
  • Method: No Cook
  • Cuisine: American
  • Diet: Vegan

Keywords: Corn salsa, corn salsa recipe

A Couple Cooks - Recipes worth repeating.

Bean and Cheese Burrito

Whenever I am in the mood for a good old nostalgic meal, I usually turn to a classic pb and j, egg salad, grilled cheese, or a Bean and Cheese Burrito. Always comforting and always delicious. I grew up on bean and cheese burritos, but mostly the store …

Whenever I am in the mood for a good old nostalgic meal, I usually turn to a classic pb and j, egg salad, grilled cheese, or a Bean and Cheese Burrito. Always comforting and always delicious. I grew up on bean and cheese burritos, but mostly the store bought freezer burritos that we would pop…

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Authentic Salsa de Cacahuate (Mexican Spicy Peanut Salsa)

Inside: This spicy peanut salsa (salsa de cacahuate) is not for the faint of heart with its spicy, but delicious flavor. Learn how to make it today! Spicy peanut salsa, …

The post Authentic Salsa de Cacahuate (Mexican Spicy Peanut Salsa) appeared first on My Latina Table.

Inside: This spicy peanut salsa (salsa de cacahuate) is not for the faint of heart with its spicy, but delicious flavor. Learn how to make it today!

Authentic Spicy Peanut Salsa in a bowl

Spicy peanut salsa, or salsa de cachuate in Spanish, is one of the many different types of spicy salsas that Mexico is known for, like this salsa macha. Of course there are mild salsas also, and most can be made more mild depending on how many chilies you add. For example, this salsa verde can be made very spicy or quite mild depending on how many and what type of peppers you add.

This one, however, is going to be pretty spicy no matter what because of the addition of arbol chiles, which are at least 6 times hotter than a jalapeno.

If you are a fan of spicy food and spicy salsas, then this is for you and you will love the smoky flavor and creamy texture.

What is Spicy Peanut Salsa (Salsa de Cacahuate)?

Spicy peanut salsa is a spicy, creamy salsa that goes perfectly with your favorite Mexican “antojitos” or street food. For example, this goes great with tostadas, empanadas, flautas, or just as a spicy dipping sauce with freshly cooked tortilla chips.

Salsa de cacahuate in a bowl on a table

This sauce gets its spicy and smoky flavor from the chile de arbol, which is a super spicy pepper that measures between 15,000 and 60,000 on the scoville scale! It has a deep, smoky flavor as well which just takes this recipe to the next level.

This traditional salsa also include roasted peanuts which serve to control the heat a little bit of this spicy salsa.

How do you make Mexican spicy peanut sauce?

Spicy peanut salsa is made with a combination of spicy and smoky ingredients, that are roasted in a skillet before being blended together to form a perfectly creamy and spicy salsa. To make it, you will need to gather the following ingredients:

  • Unsalted peanuts
  • Chiles de arbol, dried arbol chiles. You can vary how much you use depending on how hot you want it.
  • Garlic cloves
  • White onion
  • Roma tomato
  • Vegetable oil, olive oil, or another neutral oil
  • Chicken bouillon
  • Salt
  • A cup of water

Ingredients for spicy peanut sauce (mexican salsa de cacahuate)

Start by heating a large skillet over medium heat and add a squirt of oil. Add the peanuts to the hot oil and fry them for about 5 minutes, moving them constantly so they don’t burn. Next, add the chiles de árbol until they start to change color. You will notice that they have a very pungent smell. I recommend doing this step with the windows up and if you have a vent hood, make sure it is turned on high. The smell can be difficult for people who are roasting arbol chilies for the first time, but if you follow my advice, you should be fine.

Chiles de arbol and peanuts in a skillet

After a few minutes, remove the peanuts and chiles from the heat and set aside.

In the same pan, add the tomato, that you have cut into 4 pieces, and then add the onion and garlic also. Cook until softened and then add to a blender or food processor with the chiles and peanuts, chicken bouillon, salt, and water and blend until it reaches your desired consistency. If you do not have chicken bouillon, you can replace it and the water with a cup of chicken broth.

tomatoes and onions being cooked for the peanut sauce

Add the resuulting salsa to a bowl and serve immediately. You can also store it in the refrigerator in an airtight container for about a week if you want to cook it in advance.

This is definitely one of my favorite recipes when I am looking for a spicy salsa. If it has too much heat, go ahead and use less arbol chiles. You can also replace them with a milder chile like the guajillo chile, ancho chiles, or chipotle chiles, but this will change the flavor a little bit.

Check out these other Mexican Salsa recipes

Authentic Spicy Peanut Salsa in a bowl
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Authentic Spicy Peanut Salsa (Salsa de Cacahuate)

This spicy peanut salsa (salsa de cacahuate) is not for the faint of heart with its spicy, but delicious flavor. Learn how to make it today!
Course Appetizer, salsa, Side Dish
Cuisine Mexican
Keyword authentic salsa, hot salsa, peanuts, spicy
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 16 Tablespoons
Calories 34kcal

Ingredients

  • 1/4 Cup Peanuts Unsalted
  • 1 Handful Chile de arbol
  • 2 Garlic Cloves
  • 1/4 White Onion
  • 1 Roma Tomato Large
  • 1 Tbsp Oil
  • 1 Tsp Chicken Bouillon
  • 1 Tsp Salt
  • 1 Cup Water

Instructions

  • Heat a large skillet over medium heat and add the oil.
  • Add the peanuts and toast for about 5 minutes, moving them around constantly so they don't burn.
  • Add the chiles de arbol and continue cooking for a few more minutes until they take on a slightly darker color. Remove from the heat and set aside.
  • Cut the tomato into four pieces and add to the pan where you cooked the peanuts and chiles with the onion and garlic and cook for about 2-3 minutes.
  • Add all of the ingredients to a blender and blend until it reaches your desired consistency. If you want a thinner salsa, you can add additional water.
  • Serve with your favorite foods or just with tortilla chips.

Nutrition

Serving: 1Tablespoon | Calories: 34kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 0.02mg | Sodium: 180mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 951IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.3mg

The post Authentic Salsa de Cacahuate (Mexican Spicy Peanut Salsa) appeared first on My Latina Table.

Authentic Avocado Salsa Verde Recipe (Salsa Taquera)

Inside: Learn how to make the perfect avocado salsa verde, also known as salsa taquera, which is a great salsa recipe to go with your favorite Mexican tacos. In Mexico, …

The post Authentic Avocado Salsa Verde Recipe (Salsa Taquera) appeared first on My Latina Table.

Inside: Learn how to make the perfect avocado salsa verde, also known as salsa taquera, which is a great salsa recipe to go with your favorite Mexican tacos.

avocado salsa with chips and peppers

In Mexico, there are an infinite number of salsa recipes. Any home you go to will have their favorite recipeusing basic ingredients and imparting a ton of great flavors. Salsa is a staple in Mexican foods and you will find it at every table and nearly every meal.

One of the great things about salsa is that you can adjust the heat levels by adding or taking away different peppers, or by changing what kind of peppers you use. For example, for today’s avocado salsa recipe, I use serrano peppers and habanero peppers, so it has the perfect amount of heat for me. However, if you want to make it less spicy, you can replace the habaneros with jalapenos and omit the serranos.

What is Salsa Taquera?

This avocado salsa recipe is also called salsa taquera. This is because it is the perfect salsa to serve on your favorite Mexican tacos, like barbacoa tacos, tacos al pastor, carnitas tacos, and more! It uses fresh avocados, a combination of spicy peppers, fresh cilantro, and other simple ingredients. It has the best flavor and a slightly chunky texture which I love.

avocado salsa verde with chunks of avocado

Throughout Mexico, you will find “taquerias” or tacos stands, all over the city. You can go right up, tell them what kind of tacos you want and have freshly made tacos on your plate in a matter of seconds. There is no need to wait for taco tuesday in Mexico! Usually they have a variety of salsas that you can choose from, and this avocado salsa is always at the top of the list for me since it is one of my favorite salsa recipes.

There are a few different varieties of avocado salsa. For example, some varieties blend all of the ingredients together to make a creamy avocado salsa, while others (like this recipe) include avocado chunks that are added directly to the sasa verde for a different texture. You can serve it on tacos like I explained above, or you can use it as a yummy dip with fresh tortilla chips.

How do you make Avocado Salsa Verde?

The key to this homemade salsa recipe is to use the freshest ingredients. For this particular recipe, you will need to gather the following avocado salsa ingredients:

  • Fresh Tomatillos
  • Serrano chile
  • Habanero chile
  • Ripe Avocado
  • Onion (red onion or white onion is fine)
  • Garlic cloves
  • Fresh cilantro
  • Salt

The process is very simple. You will start by making a delicious salsa verde, and then you add in the chopped ingredients at the end to give it this salsa’s signature texture.

Of course it is important to start by washing all of the ingredients first. Once you have done that, add some water to a pot and bring to a boil, adding the serrano peppers (don’t add the habanero to the water, it will be used later).

After 5 minutes, add the tomatillos and let it continue cooking for a few minutes until they start to change color slightly. Remove the peppers and tomatillos from the water and let them cool down.

Once they have cooled, add them to a blender with a little bit of water, the garlic, 1/4 of the onion, a few small pieces of the cilantro, and salt to taste and blend well. Then pour the salsa into a medium bowl and set aside for a moment.

Next, chop the rest of the cilantro and onion and cut the avocado into small chunks. Add the chopped ingredients to the bowl with the salsa and add additonal salt to taste if needed.

avocado salsa verde with a yellow spoon and fresh ingredients

Let me know in the comments below how this recipe turned out and what your favorite kind of salsa is to serve with tacos.

Check out these other Salsa recipes

avocado salsa with chips and peppers
Print

Avocado Salsa Verde (Salsa Taquera)

Learn how to make the perfect avocado salsa verde, also known as salsa taquera, which is a great salsa recipe to go with your favorite Mexican tacos.
Course Appetizer, salsa
Cuisine Mexican
Keyword salsa, salsa taquera, salsa verde
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 10 1/4 cup servings
Calories 45kcal

Ingredients

  • 6 Tomatillos
  • 4 Serrano Peppers
  • 1 Habanero Pepper
  • 1 Avocado
  • 1 Onion
  • 1 Garlic Clove
  • 1 bunch Cilantro
  • Salt to taste

Instructions

  • Wash all of the ingredients
  • Bring about 1-2 cups of water to a boil and add thte serrano peppers.
  • Cook for 5 minutes and then add the tomatillos, and continue cooking until they start to change colors. Remove the peppers and tomatillos from the water and set aside.
  • Blend the tomatillos and peppers with the garlic, 1/4 onion, a small amount of cilantro, and salt until smooth. Pour into a bowl and set aside.
  • Chop the rest of the onion and cilantro and cut the avocado into small chunks.
  • Add the chopped ingredients to the salsa and mix.

Nutrition

Serving: 11/4 cup serving | Calories: 45kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 3mg | Potassium: 184mg | Fiber: 2g | Sugar: 2g | Vitamin A: 139IU | Vitamin C: 8mg | Calcium: 8mg | Iron: 0.3mg

The post Authentic Avocado Salsa Verde Recipe (Salsa Taquera) appeared first on My Latina Table.


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Huevos rancheros, San Antonio style

There is no one way to make huevos rancheros, the Tex-Mex combination of egg, tortilla, and salsa. For instance, in the Big Bend-region town of Alpine, the huevos rancheros are…
Source

There is no one way to make huevos rancheros, the Tex-Mex combination of egg, tortilla, and salsa. For instance, in the Big Bend-region town of Alpine, the huevos rancheros are...

Source

Cucumber Salsa

This cucumber salsa is cool and zesty, pairing this crunchy veggie with jalapeño, cilantro and lime. Ideal for chips, tacos,…

A Couple Cooks – Recipes worth repeating.

This cucumber salsa is cool and zesty, pairing this crunchy veggie with jalapeño, cilantro and lime. Ideal for chips, tacos, and more!

Cucumber Salsa

Here’s a unique salsa variation everyone should try: Cucumber Salsa! Using this green vegetable instead of tomato is a bit off the beaten path. But turns out, cucumber is just the veggie for pairing with jalapeño, cilantro and lime! It adds a cooling essence and a hydrating crunch to each bite. Zingy and zesty, it’s ideal for dipping chips or showering over tacos. Or, sprinkle it over grilled salmon for a summery meal. Anything goes here!

Ingredients in cucumber salsa

All you need are a handful of ingredients to make a killer cucumber salsa! Like with any salsa, the time is in the chopping. It takes about 15 minutes to chop all the ingredients: but the payoff is immense! Take one bite, and the zingy, crunchy cool flavor will sweep you off your feet. Here’s what you’ll need:

  • English cucumber (or standard cucumber; see below!)
  • Red bell pepper
  • Red onion
  • Jalapeño peppers
  • Cilantro
  • Cumin
  • Lime juice
  • Kosher salt
Cucumber Salsa

English cucumber vs standard cucumber

This cucumber salsa is best with an English cucumber, but you can use a standard cucumber if that’s what you have on hand! What’s the difference and why is it better in this salsa?

  • English cucumbers are long and straight, with a thin skin with ridges. The seeds are very small and the flavor is sweeter than a standard cucumber. Because of the thin skin and small seeds, it doesn’t need to be peeled or seeded before eating! The flesh has a bright green color which looks beautiful in recipes. Because the thin skin is so fragile, it’s sold with a plastic covering in the grocery store.
  • Standard slicing cucumbers are shorter, with thick, dark green skin and very large seeds. The thick skin and seeds can be bitter, so they’re often removed when cooking. You can use it here, but you’ll need to peel and seed it first. The flavor is not quite the same as the English cucumber, but it’s still tasty!

How long does cucumber salsa last?

Homemade cucumber salsa lasts 4 days refrigerated. While it’s best when it’s fresh, it lasts well and the flavor intensifies over time.

Cucumber Salsa

Ways to use cucumber salsa

This cucumber salsa is quite versatile: it’s great on its own as a dip, but it’s even more fun combined into a meal! Here are a few ways to serve it:

How do you plan to serve your cucumber salsa? Let us know in the comments below!

Chickpea tacos

More cucumber recipes

Got a few more cool cucumbers on hand? Here are some of our favorite cucumber recipes to use them:

This cucumber salsa recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Cucumber Salsa

Cucumber Salsa


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings (about 3 cups)

Description

This cucumber salsa is cool and zesty, pairing this crunchy veggie with jalapeño, cilantro and lime. Ideal for chips, tacos, and more!


Ingredients

  • 2 cups finely diced English cucumber (1 English cucumber or about 2 standard cucumbers, peeled and seeded)
  • ½ cup minced red bell pepper
  • ¼ cup minced red onion (about 1/4 large onion)
  • 1 to 2 jalapeño peppers, seeds removed (depending on your spice tolerance)*
  • ¼ cup finely chopped cilantro
  • ¼ teaspoon cumin
  • 2 tablespoons lime juice
  • ½ teaspoon kosher salt

Instructions

  1. Chop the English cucumber, bell pepper, red onion, jalapeño peppers, and cilantro as noted above.
  2. Place the vegetables in a medium bowl and mix with the cumin, lime juice, and kosher salt. Taste and adjust flavors as desired. Serve immediately with chips, tacos or grilled fish. Stores refrigerated for up to 4 days.
  • Category: Snack
  • Method: No Cook
  • Cuisine: Mexican inspired
  • Diet: Vegan

Keywords: Cucumber salsa, cucumber salsa recipe

A Couple Cooks - Recipes worth repeating.


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How to Make Salsa That’ll Make You Wanna Double Dip

So you’d like to DIY your salsa for Game Day or summer barbecues but you’re staunchly opposed to the purchase or consumption of out-of-season tomatoes? Fear not—these two things are not mutually exclusive. There is a happy medium here, and it relies on…

So you'd like to DIY your salsa for Game Day or summer barbecues but you're staunchly opposed to the purchase or consumption of out-of-season tomatoes? Fear not—these two things are not mutually exclusive. There is a happy medium here, and it relies on a can.

Good salsa does not necessarily depend on perfect, fresh tomatoes, the kind you want to eat like an apple on a hot day in July. This is a good thing, since perfectly plump, juicy tomatoes aren’t always available (especially when you want to make salsa in the dead of winter). It depends instead on the right bells and whistles that will spruce up a party-sized can of diced tomatoes like baubles and bulbs on a Christmas tree. (In fact, you could serve this at Christmas! It's red and green! But I digress.)

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Vegetarian Black Bean Crunchwrap Supreme

Skip the drive thru line, and learn how to make this copycat Taco Bell Vegetarian Black Bean Crunchwrap Supreme! This vegan crunchwrap is loaded with black beans, lettuce, tomato, cheese, and more.  In fact, this crunchwrap is much tastier than th…

Skip the drive thru line, and learn how to make this copycat Taco Bell Vegetarian Black Bean Crunchwrap Supreme! This vegan crunchwrap is loaded with black beans, lettuce, tomato, cheese, and more.  In fact, this crunchwrap is much tastier than the ones at Taco Bell since it's made with fresh, crisp ingredients. Try it out...

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This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Vegetarian Black Bean Crunchwrap Supreme.