Cool, crisp, and refreshing, this Cucumber Salsa is a must have recipe for summer! Diced cucumbers, savory red onion, sweet bell peppers, and minced garlic tossed in a mouthwatering lime and cilantro dressing. Great for scooping with homemade tortilla chips, or you can add it to your favorite taco recipe!
Cucumber Salsa is a refreshing take on the classic recipe. The crisp cucumbers add a flavor and texture to the mix that is perfect for summer. Tossed in a cilantro lime dressing, the flavor is incredible. Not only is this salsa great for dipping tortilla chips, it can also be used to top tacos or even chicken.
You can use regular cucumbers or if you want to skip the deseeding process, try this recipe with English cucumbers. They’re thinner and longer in length and don’t have seeds. The tomatoes, peppers, garlic, and red onion really add flavor and color to this dish. Other than the prep work of dicing all the ingredients, this salsa easily comes together in 15 minutes.
You can double or triple up the recipe to take to potlucks, picnics, or holiday get togethers and feed an entire crowd. Cucumber Salsa is great for a healthy snack as well! Make a batch and see how quickly it’s gone!
How To Make Cucumber Salsa
- Start with the dressing. In a jar or a sealable container, add the lime juice, cilantro, dill, lime zest, and garlic. Shake until thoroughly combined. Set aside.
- Now for the salsa. In a large mixing bowl, combine the diced cucumbers, bell pepper, diced red onion, Roma tomatoes, and diced jalapenos. Pour the dressing over the salsa and gently toss to combine.
- Add a dash of salt and pepper to taste. Adjust any ingredients or add more seasoning until satisfied.
- Refrigerate until ready to serve or enjoy right away!
Tips and Variations
- Don’t skip on the deseeding process when it comes to the cucumbers. This can lead to a very watery cucumber salsa. An easy way to deseed them is to cut them in half lengthwise and scoop out the seeds with a spoon.
- The jalapenos are totally optional. If spicy isn’t your thing you can absolutely leave them out. You can use a poblano pepper for a more mild heat. Or to amp up the spice, try a serrano pepper
- It’s best to use gloves when cutting hot peppers. The oils can burn your skin and be very aware of what you’re handling so you don’t accidentally touch your face.
- If cilantro isn’t to your taste you can swap it out for parsley.
Storage: Cucumber Salsa can be stored in an airtight container in the refrigerator for up to 3 days.
Recipe Card with Ingredient Amounts and Instructions
- 3 tablespoon(s) lime juice, freshly squeezed
- 1 tablespoon(s) cilantro, finely chopped
- 1 tablespoon(s) dill weed, fresh, finely chopped
- 1 tablespoon(s) lime zest
- 1 garlic clove, minced
- 2 cucumbers, peeled, seeds removed and diced
- 1 green bell pepper, small in size, diced (my also use red bell pepper)
- ½ cup red onion, diced
- 2 roma tomatoes, seeds removed and diced
- 1 jalapeño pepper, small in size, seeds removed and diced (optional)
- Salt and pepper, to taste
- In a jar or sealable container, combine the lime juice, cilantro, dill, lime zest, and garlic. Set aside.3 tablespoon(s) lime juice1 tablespoon(s) cilantro1 tablespoon(s) dill weed1 tablespoon(s) lime zest1 garlic clove
- In a mixing bowl, combine the cucumbers, bell pepper, onion, tomatoes, and jalapeño if using. Pour the dressing over salsa, and toss to combine.2 cucumbers1 green bell pepper½ cup red onion2 roma tomatoes1 jalapeño pepper
- Add salt and pepper to taste.Salt and pepper
- Serve immediately or refrigerate until ready to serve.
- See post for storage options.