Garden Fresh Cucumber Salsa

 

Equipment

• cutting board & knife
• Large bowl
• Plastic wrap
• Refrigerator

• Ingredients

  • 4 large cucumbers diced
  • ½ cup red onion diced
  • 2 jalapenos seeded, and diced
  • ¼ cup cilantro chopped
  • 2 medium plum tomatoes remove seeds/guts and dice
  • 1 large lime juiced
  • ¾ teaspoon cumin
  • ½ teaspoon Redmond's Salt kosher/sea salt is also good
  • ½ teaspoon ground black pepper

  Instructions

  • Prepare all veggies and make sure they are chopped/diced into small, bite-sized pieces. Make sure you use gloves when handling the jalapeños.
  • Add chopped veggies and herbs to a medium-sized bowl along with the spices, and lime juice.
  • Mix all veggies, herbs, spices, and lime juice until fully combined.
  • Cover and refrigerate for at least one hour to allow the flavors to meld.
  • Serve chilled with thick crackers, or tortilla chips.

  
  

Fresh Corn and Avocado Salsa

INGREDIENTS

4 ears Sweet Corn

2 whole Very Firm Avocados, Diced

1/2 Red Onion, Diced

1/2 Jalapeno, Seeded And Finely Diced

1/2 Hot Chili Pepper, Seeded And Finely Diced

1 whole Juice Of Lime

Plenty Of Chopped Cilantro

Salt To Taste

1 Tablespoon Vinegar

1 teaspoon Sugar (optional)

INSTRUCTIONS

Slice kernels off the corn, and combine it with all remaining ingredients in a bowl. Cover and refrigerate before serving.

  

 

The spicier the pepper, the more finely you want to dice it.  

If you don't want to use a hot Chili pepper, a finely diced red bell pepper would work great and give the salsa color.  I really like the red in this.

It’s best to cover and refrigerate this for a couple of hours before serving. That’ll give the flavors a chance to get to know each other better.

Serve with white (or even better, blue) tortilla chips. Or serve it as a relish for grilled chicken…or pile it on top of a cheese omelet or quesadilla!

This is another recipe I discovered on The Pioneer Woman blog.

http://thepioneerwoman.com/cooking/fresh-corn-avocado-salsa/