Cucumber Salsa Recipe
Zippy jalapeno, tart lime juice and garden-fresh cucumbers take center stage in this chunky salsa from Sandy Lee of Choctaw, Oklahoma. "I always have more cucumbers than I can use, so I created this recipe," she says. "It complements just about anything."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 1 garlic clove minced
- 1 small onion chopped
- 2 medium tomatoes chopped
- 2 tablespoons lime juice
- 1 jalapeno pepper seeded and minced
- 1/2 teaspoon dill weed
- 1 teaspoon minced fresh parsley
- 1/2 cup chopped green pepper
- 2 medium cucumbers peeled seeded and chopped
- 2 teaspoons minced fresh cilantro
- baked tortilla chip scoops
- Carbohydrate 3.05431884120393 g
- Cholesterol 0 mg
- Fat 0.0899366666659653 g
- Fiber 0.583336275736296 g
- Protein 0.518122981769468 g
- Saturated Fat 0.0242572682290195 g
- Serving Size 1 1 serving (67g)
- Sodium 2.0542220051346 mg
- Sugar 2.47098256546764 g
- Trans Fat 0.0274112884113258 g
- Calories 13 calories
Directions In a large bowl, combine the first 11 ingredients. Cover and refrigerate for 1 hour. Serve with chips. Yield: 4 cups. Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Originally published as Cucumber Salsa in Quick Cooking May/June 2002, p22 Nutritional Facts One serving (1/4 cup salsa) equals 11 calories, trace fat (trace saturated fat), 0 cholesterol, 76 mg sodium, 2 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchanges: 1 Free Food. Print Add to Recipe Box Email a Friend
