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Fresh Chunky Cucumber Salsa Recipe for Easy Snacking

Fresh Chunky Cucumber Salsa

A crisp, colorful, no-cook cucumber salsa with tomatoes, peppers, cilantro, lime, and a touch of vinegar. It makes about 3 cups and is ready in roughly 20 minutes.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Fresh Vegetables
  • 2 medium medium cucumbers, diced into 1/4-inch pieces
  • 3 medium Roma tomatoes, seeded and diced
  • 1/2 medium red or white onion, finely chopped
  • 1 small small jalapeño, seeded and minced
  • 1/2 medium green bell pepper, diced
Fresh Herbs and Seasoning
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon red-wine vinegar or additional lime juice
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon ground black pepper

Method
 

Step-by-Step
  1. Wash the cucumbers and tomatoes thoroughly. Peel and seed the cucumbers if their skin or seeds are tough; English cucumbers may be left unpeeled.
  2. Dice the cucumbers and tomatoes into small, even 1/4-inch pieces. Seed the tomatoes and remove excess pulp to help prevent watery salsa.
  3. Finely chop the onion, jalapeño, bell pepper, and cilantro. For less heat, remove all jalapeño seeds and membranes.
  4. Combine the cucumbers, tomatoes, onion, jalapeño, bell pepper, and cilantro in a medium bowl.
  5. Add the lime juice, red-wine vinegar or additional lime juice, kosher salt, and black pepper. Stir gently until the ingredients are evenly mixed.
  6. Taste the salsa and adjust the salt, lime juice, or jalapeño to suit your preference. Serve immediately with tortilla chips, or refrigerate for 30–60 minutes and stir before serving.

Notes

For a crisper salsa, lightly salt the diced cucumbers and let them drain in a colander for 10–15 minutes before mixing. The salsa is best the day it is made, but it may be refrigerated in a covered container for up to 2 days.