This one of my favorite salsa recipes for something fresh and a little different. I got the recipe from a favorite restaurant that has since closed but I’ll tell you now they only gave me what was included in the recipe and I haven’t made it by measuring anything yet. I totally go by taste as I go – with just a couple of exceptions. I’ve debated for a long time sharing this recipe here since I am not giving exact measurements but I really find that experimenting a bit with flavor is fun. The only place exact measurements matter is in baking so you can know the basics here, as I did, and have fun making adjustments to get it just right for your taste.
Cucumber Salsa
Prep time
Total time
Author: Michele Bergh
Ingredients
- Cucumber
- Fresh tomatoes
- Red onion
- Pepperocini juice (from a jar of pepperocinis)
- Lemon Juice
- Honey
Instructions
- I started with one english cucumber, seeded and diced.
- I added fresh, diced tomato to equal about ⅔ of the amount of cucumbers I had.
- I added fresh, diced red onions to equal about ½ of the amount of cucumbers I had.
- I cut a lemon in half and squeezed one half of it into the mixture.
- I added a couple of tablespoons of pepperocini juice.
- I added a tablespoon of honey (fresh, raw).
- At this point, I mixed everything together and tasted.
- Then I adjusted the pepperocini juice, the lemon juice and the honey to taste.
- I highly recommend this recipe. It can be used with chips or really just about anything. At the restaurant, we had it on top of a wonderfully cooked salmon but I've also enjoyed it myself with tortilla chips. Don't be shy about the juices and honey...have a little fun and just add little by little until you get the consistency and taste you love.
This sounds so delicious and refreshing..
Oh it is! It is so yummy!