Description
The Cooling Cucumber Salsa is a refreshing and vibrant dish perfect for summer. Combining the crispness of cucumber, the heat of jalapeños, and the zesty kick of lime juice, this salsa is not only delicious but also incredibly easy to make. The Aleppo pepper adds a unique, mild spiciness that balances perfectly with the cool cucumber.
Whether you’re serving it as a dip with chips, as a topping for grilled meats, or as a side dish, this salsa is sure to be a hit at any gathering. The optional pistachios add a delightful crunch, making this dish even more enjoyable. It’s a healthy, low-calorie option that fits well into any diet and brings a burst of flavor to your table.
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
Stripe the cucumber: Trim the ends off the cucumber. Starting at one end, peel off a strip of skin lengthwise. Skip a section and then peel another strip next to the first one, leaving a strip of skin in between. Continue this pattern, peeling and leaving strips, until you have “partially peeled” or “striped” the entire cucumber.
Seed and chop the cucumber. Cut the cucumber in half lengthwise, then use a metal spoon to scrape out and discard the seeds. Chop the cucumber into small pieces and add to a medium mixing bowl.
Mix. To the mixing bowl, add the jalapeño, Aleppo pepper, shallot, cilantro, lime juice, a drizzle of good extra virgin olive oil, a big dash of salt, and the pistachios (if using). Toss to combine. Taste and adjust seasoning to your liking.
Serve. Use like a condiment for roasted proteins, or transfer to a serving bowl and serve with your favorite chips, pita chips, or toasted baguette slices.
- Prep Time: 10 minutes
Nutrition
- Calories: 70 kcal