Cooling Cucumber Salsa Recipe :- Herbaceous, somewhat piquant, and wonderfully reviving, this zesty cucumber salsa with a Mediterranean flair is a summertime staple! I enjoy incorporating Mediterranean flavours into the dishes I’ve grown to love in Atlanta, such as my take on game-day guacamole with mint and feta or punching up tomato salsa with briny Kalamata olives. It can work like magic to combine flavours from all areas of life! I’m following suit with this recipe for cucumber salsa today.
Cooling Cucumber Salsa Recipe
I leave off the tomatoes in my extra-cool summer salsa so that the cucumbers take Centre stage. Pistachios offer a nice crunch and a Mediterranean flavour. Additionally, the sharp, somewhat smoky flavour of Aleppo pepper (you can substitute regular red pepper flakes if preferred) gives the spice depth.
Ingredients
- 1 large English cucumber
- 1 to 2 jalapeños, chopped (see note)
- ½ teaspoon Aleppo pepper (or red pepper flakes)
- 1 to 2 shallots, finely chopped
- 1 cup roughly chopped fresh cilantro
- 2 limes, juiced
- Extra-virgin olive oil
- Kosher salt
- 2 tablespoons chopped pistachios (optional)
Instructions
To remove the stripes from the cucumber, cut off the ends. Peel off a lengthwise strip of skin beginning at one end. Peel a second strip of skin adjacent to the previous one after skipping a part, leaving a strip of skin between. Peel the cucumber in this manner, leaving strips behind, until the entire cucumber has been “partially peeled” or “striped.”
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Chop and remove the seeds from the cucumber. Cut the cucumber in half lengthwise, and then scrape out and discard the seeds with a metal spoon. Add the cucumber, chopped into small pieces, to a medium-sized mixing basin.
Blend. Add the jalapeño, Aleppo pepper, shallot, cilantro, lime juice, a generous drizzle of high-quality extra virgin olive oil, a generous pinch of salt, and the pistachios (if using) to the mixing bowl. To mix, toss. To suit your tastes, taste and adjust the seasoning.
Assist. Transfer to a serving bowl and serve with your preferred chips, pita chips, or toasted baguette pieces. Alternatively, use as a condiment for roasted proteins.
Nutrition
- Calories: 47.2kcal
- Carbohydrates: 6.6g
- Protein: 1.7g
- Fat: 2.4g
- Saturated Fat: 0.3g
- Polyunsaturated Fat: 0.7g
- Monounsaturated Fat: 1.2g
- Sodium: 6.3mg
- Potassium: 182.9mg
- Fiber: 1.7g
- Sugar: 2.1g
- Vitamin A: 331.1IU
- Vitamin C: 11.9mg
- Calcium: 24.8mg
- Iron: 0.6mg
Notes
Purchase this recipe: Come browse our shop for premium Mediterranean goods, such as the Aleppo pepper and olive oil used in this dish. Look for English cucumbers, which have softer skin and sweeter flesh; alternatively, use three or four Persian cucumbers. Peel off the skin completely if all you have is a regular slicing cucumber because it tends to be bitter.
