Description
A refreshing and vibrant cucumber salsa made with lime juice, Granny Smith apple, jalapeño, and fresh cilantro. Perfect as a healthy, gluten-free, and vegan accompaniment to tortilla chips, tacos, or rice and beans, this salsa offers a crisp and tangy flavor with a hint of sweetness.
Ingredients
For the Salsa
- Juice of 2 limes
- 1/2 teaspoon brown sugar
- 3/4 teaspoon salt
- 1 large English cucumber, finely chopped
- 1 small Granny Smith apple, finely diced
- 1/4 cup chopped fresh cilantro, or to taste
- 1 small red onion, finely diced
- 1 jalapeño pepper, seeded and finely diced
Instructions
- Prepare the dressing: In a large mixing bowl, whisk together the fresh lime juice, brown sugar, and salt until the sugar and salt are dissolved and well combined. This will create the tangy and slightly sweet base for the salsa.
- Combine the ingredients: Add the finely chopped English cucumber, diced Granny Smith apple, chopped cilantro, finely diced red onion, and seeded jalapeño to the bowl. Stir everything well to ensure each ingredient is thoroughly coated with the lime dressing, blending the flavors evenly.
- Serve and enjoy: The cucumber salsa can be served immediately with tortilla chips, or as a fresh topping for tacos, beans, and rice. For best flavor, refrigerate for 10-15 minutes before serving to let the flavors meld together.
Notes
- For extra heat, leave some jalapeño seeds in the salsa.
- Use English cucumber to avoid excess moisture; regular cucumbers may require draining.
- Salsa can be stored covered in the refrigerator for up to 2 days for maximum freshness.
- Adjust cilantro quantity based on your preference for fresh herb flavor.
- This salsa pairs well with grilled meats or as a fresh side on a summer picnic.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican