cucumber salsa

Cucumber Salsa

English cucumber, peeled, seeded and diced (about 2 cups diced)

red onions

Roma tomatoes, seeded and diced (about 1 cup diced)

jalapeno,

garlic

olive oil

lime juice

cumin

salt

black pepper

cilantro

Tortilla chips

Place all ingredients in a medium bowl and stir to coat evenly.

Made this for friends and it was wiped out at our brunch!  Delicious and even better, it's healthy.

So glad I found this.  Had something similar on a recent Delta flight and it was delicious.  They also included diced yellow bell pepper which I added...  YUMMMM....

This is FANTASTIC! I was lucky enough to make this with some cucumbers from my own garden. I did leave the seeds in the jalapeno because I do like spicy salsa. Absolutely love this. Thank you so much!

This sea bass with soy glaze is pan-fried fish with a sauce of soy sauce, mirin, sugar, and wine, and a simple cucumber salsa.

Sea Bass with Soy Glaze

cucumber, peeled, seeded, and chopped

soy sauce (or tamari to make it gluten-free)

rice wine vinegar

scallions, chopped

soy sauce (or tamari for gluten-free)

mirin

sugar

dry white wine

Six (3- to 6-ounce) skinless sea bass

all-purpose flour (optional)

sesame seeds

In a bowl, combine the cucumber, soy sauce, vinegar, scallions, and cilantro. (You can cover and refrigerate the cucumber salsa for up to 24 hours.)

Make the cucumber salsa

In a medium saucepan over low heat, stir together the soy sauce, mirin, sugar, and wine. Heat, stirring frequently, until the sugar is completely dissolved, about 3 minutes. Pour the sauce into a small bowl.

Make the soy glaze

If desired, dredge the fish in the flour. Heat a skillet on medium-high until hot. Add the olive oil and heat until hot but not smoking. Cook the fish for 2 1/2 minutes on each side, until browned. Reduce the heat to medium, pour in the sauce mixture, cover, and cook, just until the fish is opaque throughout, 5 to 6 minutes more.

Carefully transfer the fillets to a platter or individual plates and spoon the sauce from the skillet over the top. Sprinkle with the sesame seeds and serve immediately, spooning the cucumber salsa on the fsh or passing it on the side. Originally published June 17, 2013.

Cook the fish

Fresh, sweet, crunchy peach salsa with cucumber, jalapeño, and cilantro. A versatile topping for tacos, bowls, and beyond! Just 15 minutes, 7 ingredients, and 1 bowl required.

Easy Peach Cucumber Salsa

peaches

cucumber ((we prefer English cucumber))

Tbsp finely chopped shallot ((or red onion))

2-3 Tbsp finely chopped jalapeño

Tbsp lime juice

sea salt and black pepper

In a small bowl, toss together all of the ingredients (peach, cucumber, shallot, jalapeño, cilantro, lime juice, and salt and pepper). Taste and adjust flavors as needed, adding more salt for overall flavor, lime for brightness, jalapeño for heat, or peach for sweetness.

Serve with tortilla chips, in burrito bowls, on tacos, or just eat it straight with a spoon!

Best when fresh. Leftovers will keep in a sealed container in the refrigerator for up to 3 days. Not freezer friendly.

https://www.youtube.com/watch?v=cHd3lF_TdTE

Fresh, sweet, crunchy peach salsa with cucumber, jalapeño, and cilantro. A versatile topping for tacos, bowls, and beyond! Just 15 minutes, 7 ingredients, and 1 bowl required.

Full Recipe: https://minimalistbaker.com/easy-peach-cucumber-salsa/
 
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Easy Peach Cucumber Salsa | Minimalist Baker Recipes

Cucumber Salsa features garden-fresh cucumbers, vegetables, jalapeno, and a homemade tangy dressing made with a blend of spices, sour cream, and fresh lemon juice.

Tangy Cucumber Salsa

cucumber (chopped)

jalapeno (seeded, diced (wear gloves))

tbsps red onion (chopped)

tomato (diced, seeded)

tbsps cilantro (chopped)

tbsp mint (chopped)

sour cream

lemon juice

tsp black pepper

tsp cumin

paprika

Prepare all your veggies.

Add them to a large size bowl.

In a smaller bowl, whisk lemon juice and spices with the sour cream.

Add mixture to the veggies and stir until all pieces are coated.

Cover bowl and place in the fridge for at least 1 hour for flavors to meld (for best taste).

Serve with Nut-Thins or your favorite cracker.

This cucumber salsa is cool and zesty, pairing this crunchy veggie with jalapeño, cilantro and lime. Ideal for chips, tacos, and more!

English cucumber (1 English cucumber

red bell pepper

red onion (about 1/4 large onion)

jalapeño peppers, seeds removed (depending on your spice tolerance)*

Chop the English cucumber, bell pepper, red onion, jalapeño peppers, and cilantro as noted above.

Place the vegetables in a medium bowl and mix with the cumin, lime juice, and kosher salt. Taste and adjust flavors as desired. Serve immediately with chips, tacos or grilled fish. Stores refrigerated for up to 4 days.

hi you have some great vegetarian recipes

Top 5 cucumber salsa recipes from across the web

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Cucumber Salsa

Sea Bass with Soy Glaze

Easy Peach Cucumber Salsa

Tangy Cucumber Salsa

Cucumber Salsa

Top 5 cucumber salsa recipes from across the web

The most viewed cucumber salsa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cucumber Salsa

Sea Bass with Soy Glaze

Easy Peach Cucumber Salsa

Tangy Cucumber Salsa

Cucumber Salsa

The most viewed cucumber salsa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine