Components
2 cups cucumber, finely chopped (peeling elective)
1/4 cup pink onion, chopped
1/2 cup seeded tomato, finely chopped
1/4 tsp cumin, group
1-1/2 tsp lime juice
1 jalapeno pepper, chopped and seeded
4-1/2 tsp cilantro, chopped
1 garlic clove, minced
1/4 c bitter cream
1-1/2 tsp lemon juice
1-2 tbsp parsley, minced
1/4 tsp seasoned salt
Tortilla chips for dipping
Directions
Mix lemon juice, bitter cream, cumin, salt, and lime juice in a bowl to make the ‘salsa sauce’.
Stir and put aside.
Mix all different components in a separate bowl.
Pour the salsa sauce over the vegetable and gently flip to cowl.
Refrigerate for not less than one hour.
Serve with chips or as a topping!
Notes
I don’t peel the cucumbers and go away the pores and skin on. The vegetable is crisp and delectable! The inexperienced within the salsa can be beautiful and aesthetically pleasing as effectively.
Undoubtedly strive it is going to the peeling on first.
Salsa will be difficult to serve to a number of individuals. Everybody has totally different style buds and preferences.
I’ve by no means run into any opposition with this recipe! It has all the time happy every style choice.
Crunchy Salsa with Cucumber has all the time been a success after I take it to a celebration, potluck, BBQ, and many others. Served with tortilla chips, it additionally a pleasant cool dip for lunch.
Vitamin Data:
SERVING SIZE: 1
Quantity Per Serving: CALORIES: 120 | TOTAL FAT: 10g | SATURATED FAT: 8g | TRANS FAT: 2g | CARBOHYDRATES: 240g | SUGAR: 44g | PROTEIN: 10g
