I received this recipe in my email this weekend and just had to try it out. It was originally from a Taste of Home reader from North Dakota (Crisp Cucumber Salsa) and the only thing I changed was the type of cucumber. I used the english/hothouse cucumber and didn’t peel it. The original recipe called for peeling the cucumber, which I would only do if I used a regular variety. The english style holds up better and stays firmer.
I made the recipe for a couple of friends and it was a huge success. So easy and healthy as well! The original recipe called for serving immediately but I think letting it chill for a bit would be better. I will definitely be making this quite a bit this summer!
A refreshing, light, crunchy salsa/relish. It would easily go on burgers, hot dogs, chicken or fish as well! I might even try using greek yogurt instead of the sour cream next time! If anyone tries it that way let me know!
Ingredients:
2 cups finely chopped, seeded Cucumber (I used english cucumber)
1/2 cup Finely Chopped Seeded tomato (1 medium plum tomato)
1/4 cup chopped red onion
2 TBS minced fresh parsley
1 jalapeño pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 clove garlic, minced
1/4 cup light sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Baked tortilla chip scoops
Instructions:
1: In a medium bowl, combine the cucumber, tomato, red onion, parsley, jalapeño pepper, cilantro and garlic.
2: in a small bowl add the sour cream, lemon juice, lime juice, cumin and seasoned salt.
3: Pour creamy mixture over the cucumber mixture and mix gently. Coating all ingredients.
4: It can be served immediately but is better chilled for about 15-30 minutes before serving. Stir before serving.
Calories: 16 per 1/4 cup (without chips)
Fat: 1g
Sodium: 44mg
Carbs: 2g
Protein: 1g
This post first appeared on What's Cooking At The Genua's? | It's Not Just Pop, please read the originial post: here