Ingredients
Scale
- 2 large English cucumbers (or 3 cups diced Persian cucumbers)
- 3 large Roma tomatoes (or 2 cups cherry tomatoes, halved)
- ½ medium red onion, finely diced
- 1 jalapeño pepper, seeded and finely diced
- ½ cup fresh cilantro, chopped
- 3 tablespoons fresh lime juice (about 2 limes)
- 2 cloves garlic, minced
- 1 teaspoon sea salt (or to taste)
- ½ teaspoon black pepper
- ¼ teaspoon cumin (optional, for earthy depth)
Instructions
- Prepare the Cucumbers: Dice the cucumbers into small, bite-sized pieces (about ¼-inch cubes). If using regular cucumbers with thick skins, peel them first. If they’re very seedy, cut them in half lengthwise and scoop out the seeds with a spoon before dicing.
- Prepare the Tomatoes: Dice the Roma tomatoes into similar-sized pieces as the cucumbers. If using cherry or grape tomatoes, simply cut them in half or quarters. For less watery salsa, you can gently squeeze the tomato pieces over the sink to remove excess juice and seeds.
- Dice the Aromatics: Finely dice the red onion, jalapeño pepper (remove seeds and membranes for less heat), and mince the garlic. The smaller you dice these, the more evenly their flavors will distribute throughout the salsa.
- Chop the Cilantro: Roughly chop the fresh cilantro leaves and tender stems. Don’t worry about being too precise—a rustic chop works perfectly here.
- Combine Everything: In a large mixing bowl, combine the diced cucumbers, tomatoes, red onion, jalapeño, cilantro, and minced garlic. Toss gently to mix.
- Add the Seasonings: Squeeze the fresh lime juice over the vegetable mixture. Sprinkle with salt, black pepper, and cumin (if using). Gently fold everything together until well combined.
- Taste and Adjust: This is the most important step! Taste your salsa and adjust seasonings as needed. You might want more lime juice for brightness, more salt to enhance flavors, or more jalapeño for heat. Trust your taste buds.
- Let It Rest: Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together beautifully. The salsa will also release some liquid as it sits, which is normal.
- Serve and Enjoy: Give the salsa a good stir before serving. If there’s excess liquid, you can drain some off using a slotted spoon when transferring to a serving bowl. Serve with tortilla chips, over grilled chicken or fish, or as a topping for tacos!
Notes
- For the crispest texture, make sure to use fresh, firm cucumbers and tomatoes.
- If your salsa seems too watery, you can drain it in a fine-mesh strainer for a few minutes before serving.
- The longer this salsa sits, the more flavorful it becomes, but the vegetables will also release more liquid and soften slightly.
- If making ahead, wait to add salt until closer to serving time to prevent the vegetables from releasing too much water.
- For a sweeter variation, add ½ cup of diced mango or fresh corn kernels.
- Adjust the heat level by using more or fewer jalapeños, or substitute with milder peppers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: ⅔ cup
- Calories: 28
- Sugar: 3g
- Sodium: 395mg
- Fat: 0.3g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 0mg