I mentioned in my Five For Friday post last week that I would post a cucumber salsa recipe...here it is!
So confession number one…this isn’t an original recipe. My sister-in-law gave it to me and she got it
from someone who got it from someone. So
I don’t actually know where it originated but I know that it is DELICIOUS! She turned us onto it a few summers ago and
it has been my go to summer dip ever since.
I especially love that I can use many ingredients from my garden in
it. It actually kills me to make this
before my garden is in full swing…I hate buying tomatoes knowing I’m about to
have a ton in the garden. Luckily the
timing is about right at my house right now.
We just picked our seventh cucumber and we are getting a new red tomato
each day. I also had some grape tomatoes
that I needed to use up so I threw those in with this batch too.
Here is the recipe:
4 large cucumbers – seeded and diced
4 Roma tomatoes – seeded and diced
1 handful cilantro – chopped
¼ -1/2 of a jar of nacho jalepeno sliced – finely chopped
½ cup apple cider vinegar
1 pinch sugar
1 packet ranch dip mix
1 Tbsp. seasoned salt
1 Tbsp. lime juice
1 tsp. dill
Green onions – to taste
In a colander, combine cucumbers & tomatoes. Let juices drain. In a large bowl mix cucumbers, tomatoes,
cilantro, jalapeno & onion.
In a small bowl combine vinegar, sugar, ranch mix, lime
juice, dill and salt. Whisk until well
blended. Pour over cucumber mixture,
stir and refrigerate.
Serve with tortilla chips.
Also good as a relish on hot dogs, brats and burgers.
My notes:
Okay here are my notes on the recipe. I don’t seed the cucumbers or tomatoes. I did the first time I made it but I wasted
so much of the cucumber. I’m not
bothered by the seeds of either being in it so I just chop them up. I do let them drain to let some juices out
but it gets super juicy in the bowl anyway.
I don’t really mind it because it marinades itself and makes it even
more delicious.
So my original recipe said to add onions but never said what
kind of how many. I don’t love raw
onions so I just add a few green onions sliced thin.
For the jalapenos from the jar I probably use less than ¼ of
the jar. I can’t really handle anything
spicy. {Small sidebar about the first
time I made this. I decided to use a
jalapeno from our garden. I’d seen
Rachel Ray remove the seeds to take away some of the spice. I figured, I can do this. And I did.
And then the pain started. My
hands got tingly. Then they started
burning. This went on for over an
hour. I’m on the internet researching
this reaction and trying every remedy I can find. I called my husband to stop and get more
remedies to try because NOTHING worked.
By the time he got home I was in tears it hurt so bad. I was a few months pregnant with K so I was
hesitant to take any medicine. I finally
took Benedryl, fell asleep and woke up feeling much better. I am now afraid to touch jalapenos. Even the
kind in the jar. I use a fork. I told my sister in law this story and how
spicy the dip was and she informed me that they use the mild ones in the
jar. DUH! So I get the ones that say tamed. It still adds some spice but I can tolerate
it.}
And because I can be a lazy cook, I don’t usually use two
different bowls. I just throw it all in,
stir it up and then refrigerate it for a little bit before digging in.
Enjoy!
