Spicy Cucumber Salsa Recipes

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BEST OF SUMMER CUCUMBER SALSA



Best of Summer Cucumber Salsa image

A summer salsa with cucumbers as the star - giving this salsa a cool and fresh twist plus bold spicy flavors from jalapeños.

Provided by Emily Brees | OatandSesame

Categories     Dressing / Sauce

Time 15m

Number Of Ingredients 11

2 Tbs tomato paste
1 Tbs apple cider vinegar
1 tsp sriracha
1 tsp worcestershire sauce
1 tsp salt
2 cups chopped cucumbers (about 2 medium cucs) (peeled + seeded (scrape insides out with a spoon), then diced)
2-3 large tomatoes
4-5 green onions, chopped ((green part only))
1 cup banana peppers, chopped
1-2 jalapeño peppers ((use the seeds if you want extra spice))
1/2 cup fresh cilantro, chopped

Steps:

  • Mix the seasoning ingredients in a small bowl. Set aside.
  • Remove the tops of the tomatoes. Squeeze our seeds and pulp and discard it.
  • Over a large bowl, crush the tomatoes with your hands to produce a chunky salsa. Dice any large chunks.
  • Add diced cucumbers, green onion, peppers and cilantro to the tomatoes.
  • Add the seasonings. Combine + enjoy!

Nutrition Facts : ServingSize 1 g, Calories 30 kcal

COOL CUCUMBER SALSA



Cool Cucumber Salsa image

A great way to use all those cucumbers you get from your plants! A little zing from the jalapeno and a burst of lime add a fresh taste to cucumbers in this refreshing fresh salsa.

Provided by DAWNIE1219

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 1h15m

Yield 12

Number Of Ingredients 12

2 medium cucumbers - peeled, seeded, and chopped
2 medium tomatoes, chopped
½ cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 small onion, chopped
1 clove garlic, minced
2 tablespoons lime juice
1 teaspoon minced fresh parsley
2 teaspoons minced fresh cilantro
½ teaspoon dried dill weed
½ teaspoon salt
1 (12 ounce) package tortilla chips

Steps:

  • In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour. Serve with tortilla chips.

Nutrition Facts : Calories 150.7 calories, Carbohydrate 21.6 g, Fat 6.6 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 0.8 g, Sodium 217.2 mg, Sugar 1.9 g

SPICY CUCUMBER SALSA



Spicy Cucumber Salsa image

Serve with our Spice-Rubbed Grilled Salmon.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 6 cups

Number Of Ingredients 8

2 seedless cucumbers (2 pounds)
2 medium shallots, peeled and trimmed
1 1/2 tablespoons minced jalapeno pepper
1 1/2 cups loosely packed fresh mint, chopped medium fine
2 tablespoons champagne vinegar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil

Steps:

  • Peel cucumbers in strips for a striped effect. Cut in half lengthwise; remove any seeds. Cut crosswise into 1/8-inch slices.
  • Combine cucumbers, shallots, jalapeno, and mint. In a small bowl, combine vinegar, salt, and pepper. Gradually whisk in olive oil until combined. Pour over cucumbers, and toss gently to combine. Serve.

CUCUMBER SALSA



Cucumber Salsa image

Zippy jalapeno, tart lime juice and garden-fresh cucumbers take center stage in this chunky salsa from Sandy Lee of Choctaw, Oklahoma. "I always have more cucumbers than I can use, so I created this recipe," she says. "It complements just about anything."

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 4 cups.

Number Of Ingredients 12

2 medium cucumbers, peeled, seeded and chopped
2 medium tomatoes, chopped
1/2 cup chopped green pepper
1 jalapeno pepper, seeded and minced
1 small onion, chopped
1 garlic clove, minced
2 tablespoons lime juice
2 teaspoons minced fresh cilantro
1 teaspoon minced fresh parsley
1/2 teaspoon dill weed
1/2 teaspoon salt
Baked tortilla chip scoops

Steps:

  • In a large bowl, combine the first 11 ingredients. Cover and refrigerate for 1 hour. Serve with chips.

Nutrition Facts : Calories 11 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein.

CRISP CUCUMBER SALSA



Crisp Cucumber Salsa image

Here's a fantastic way to use cucumbers. You'll love the creamy and crunchy texture and super fresh flavors. -Charlene Skjerven, Hoolpe, North Dakota

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2-1/2 cups.

Number Of Ingredients 13

2 cups finely chopped cucumber, peeled and seeded
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 tablespoons minced fresh parsley
1 jalapeno pepper, seeded and chopped
4-1/2 teaspoons minced fresh cilantro
1 garlic clove, minced
1/4 cup reduced-fat sour cream
1-1/2 teaspoons lemon juice
1-1/2 teaspoons lime juice
1/4 teaspoon ground cumin
1/4 teaspoon seasoned salt
Baked tortilla chip scoops

Steps:

  • In a small bowl, combine the first 7 ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

Nutrition Facts : Calories 16 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 44mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

SPICY CHICKEN THIGHS WITH RHUBARB-CUCUMBER SALSA



Spicy Chicken Thighs with Rhubarb-Cucumber Salsa image

Score the chicken thighs to deliver more spice and flavor to the meat and encourage quicker cooking.

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Bake     Quick & Easy     Dinner     Cucumber     Spring     Rhubarb     Green Onion/Scallion     Chile Pepper     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 14

1 habanero, Scotch bonnet, or Thai chile, with seeds, stemmed
2 garlic cloves
2 scallions, thinly sliced, white and green parts divided
1 tablespoon soy sauce
1/4 cup olive oil
6 large skin-on, bone-in chicken thighs
Kosher salt
1 1/2 cups 1/4" cubes rhubarb
1 cup 1/4" cubes unpeeled seeded English hothouse cucumber
1/2 cup coarsely chopped fresh cilantro
1 tablespoon honey
1 tablespoon vegetable oil
1 teaspoon fresh lime juice
Freshly ground black pepper

Steps:

  • Preheat oven to 500°F. Line a baking sheet with foil. Pulse chile, garlic, and white parts of scallions in a food processor until finely chopped. With machine running, drizzle in soy sauce, then olive oil; process until emulsion forms. Transfer sauce to a bowl.
  • Place chicken thighs, skin side up, on a work surface and slash each crosswise at 3/4" intervals down to the bone. Season lightly with salt. Place on prepared baking sheet and brush with sauce. Bake until skin is crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 20-25 minutes. Broil on high for an additonal 2-3 minutes for crisper skin, if desired. Let rest for 5-10 minutes.
  • Meanwhile, toss rhubarb, next 5 ingredients, and green parts of scallions in a medium bowl to coat. Season to taste with salt and pepper and let stand for at least 10 minutes to allow flavors to meld.
  • Serve chicken with rhubarb salsa alongside.

SPICY CUCUMBER MARGARITA



Spicy Cucumber Margarita image

Provided by Food Network Kitchen

Time 1h25m

Yield 4 servings

Number Of Ingredients 8

1/4 cup fresh lime juice (from 2 to 3 limes; reserve the squeezed limes)
1/4 cup sugar
1/4 cup fresh cilantro, leaves and tender stems separated
2 small jalapeno peppers, 1 halved and 1 thinly sliced and seeded
3 Persian cucumbers
1/2 cup kosher salt
3/4 cup anejo tequila
1/4 cup plus 2 tablespoons triple sec

Steps:

  • Bring the lime juice, sugar, cilantro stems, halved jalapeno and 1/4 cup water to a simmer in a small saucepan. Cook, stirring, until the sugar dissolves, about 1 minute. Transfer to a small bowl and refrigerate until chilled, at least 1 hour and up to 4 hours.
  • Meanwhile, puree the cucumbers in a blender. Strain the puree through a fine-mesh sieve into a liquid measuring cup, pressing on the solids with a rubber spatula. Refrigerate the cucumber puree until chilled.
  • Pulse the salt and cilantro leaves in a mini food processor until the salt is green; transfer to a small plate. Run the squeezed limes around the rims of 4 glasses, then dip in the cilantro salt to coat.
  • Strain the jalapeno syrup into a small pitcher. Stir in the cucumber juice, tequila and triple sec. Fill the prepared glasses with ice and add a few jalapeno slices. Pour in the cocktail.

CUCUMBER SALSA RECIPE



Cucumber Salsa Recipe image

This cucumber salsa recipe is spectacular. It promotes healthy hair, nails and skin thanks to its healthy ingredients. Try it today!

Provided by Dr. Josh Axe

Categories     Dips

Time 10m

Yield 6

Number Of Ingredients 8

3 cups cherry tomatoes, quartered
1 cup green, red and yellow peppers, chopped
2 medium cucumbers, peeled, seeded; chopped
1 jalapeño pepper, seeded & chopped
1 small onion, chopped
1 clove garlic, minced
4 tablespoons lime juice
1 teaspoon fresh parsley, minced

Steps:

  • Mix all ingredients together in a large bowl.

Nutrition Facts : ServingSize 182g, Calories 35 calories, Sugar 4.3g, Sodium 7mg, Fat 0.33g, SaturatedFat 0.04g, UnsaturatedFat 0.29g, TransFat 0g, Carbohydrate 7.5g, Fiber 2g, Protein 1.4g, Cholesterol 0mg

CUCUMBER SALSA MEXICAN STYLE



Cucumber Salsa Mexican Style image

This is a delicious salsa recipe from my friend, Sheryl. Fast and easy to make. Delicious with tortilla chips or any Mexican food! If you like cucumbers, you'll love this!!

Provided by OB Nurse

Categories     Sauces

Time 15m

Yield 2 quarts

Number Of Ingredients 11

1 (28 ounce) can diced tomatoes
4 medium tomatoes, diced
1 large cucumber, peeled
1 (4 ounce) can diced green chilies
2 ounces cans diced jalapenos
1/4 bunch cilantro
6 green onions, diced
2 -3 cloves garlic, pressed
2 tablespoons lemon juice
1 tablespoon lime juice
salt

Steps:

  • Place all ingredients in blender.
  • You may need to do in 2 batches.
  • Blenderize to desired consistency.
  • Salt to taste.
  • If you like it chunkier, add extra diced cucumber, tomato, and green onion when placing in jars.
  • Stores in glass jar in refrigerator up to 3 weeks.
  • Serve with chips or food.

SALMON WITH SPICY CUCUMBER-PINEAPPLE SALSA



Salmon with Spicy Cucumber-Pineapple Salsa image

Any way you slice it, the versatile Kirby cuke is a must-have. Match it with fast fish fillets or with a burger for a fresh and refreshing change.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 10

2 tablespoons fresh lime juice (from 1 lime)
1 tablespoon honey
2 tablespoons vegetable oil
2 Kirby cucumbers, finely diced
1 cup finely diced fresh pineapple (about of a whole pineapple)
2 scallions, thinly sliced
1 jalapeno chile (ribs and seeds removed), minced
1/4 cup fresh basil leaves, chopped
coarse salt and ground pepper
4 skin-on salmon fillets (6 to 8 ounces each), patted dry

Steps:

  • In a medium bowl, whisk together lime juice, honey, and 1 tablespoon oil; add cucumbers, pineapple, scallions, jalapeno, and basil. Season with salt and pepper; toss gently to combine.
  • Generously season salmon on both sides with salt and pepper. In a large skillet, heat remaining tablespoon oil over medium-high; add salmon, skin side down. Cook until skin is crispy and salmon is opaque about 3/4 of the way through, 4 to 6 minutes. Turn salmon over, and continue to cook just until opaque throughout, 2 to 4 minutes. Serve salmon topped with salsa.

Nutrition Facts : Calories 385 g, Fat 20 g, Fiber 1 g, Protein 40 g

SPICY CUCUMBER SALAD



Spicy Cucumber Salad image

Provided by Food Network

Number Of Ingredients 7

4 cucumbers
2 teaspoons soy sauce
2 tablespoons white vinegar
2 tablespoons sugar
4 teaspoons sesame oil
1 teaspoon hot sauce
Salt and pepper (to taste)

Steps:

  • Peel cucumbers and cut them lengthwise. Scrape out seeds with small spoon, leaving hollow shells. Cut cucumbers crosswise into 1/4 inch strips. Combine soy sauce, vinegar, sugar, sesame seed oil, hot sauce, salt and pepper in a small bowl and mix well. Add cucumber and toss to coat each slice. Chill before serving.

SALMON WITH SPICY CUCUMBER-PINEAPPLE SALSA



Salmon with Spicy Cucumber-Pineapple Salsa image

GOOD TO KNOW To impart more flavor and moistness, cook the salmon fillets with the skin intact. The skin will cook to a delightful crisp, but you can remove it before serving if desired.

Yield serves 4

Number Of Ingredients 10

2 tablespoons fresh lime juice
1 tablespoon honey
2 tablespoons vegetable oil, such as safflower
2 Kirby cucumbers, finely diced
1 cup finely diced fresh pineapple (from about 1/4 pineapple)
2 scallions, trimmed and thinly sliced
1 jalapeño chile (ribs and seeds removed for less heat, if desired), minced
1/4 cup fresh basil leaves, finely chopped
Coarse salt and ground pepper
4 skin-on salmon fillets (6 to 8 ounces each)

Steps:

  • In a medium bowl, whisk together lime juice, honey, and 1 tablespoon oil; add cucumbers, pineapple, scallions, jalapeño, and basil. Season with salt and pepper; toss gently to combine.
  • Pat dry salmon; generously season with salt and pepper. In a large skillet, heat remaining 1 tablespoon oil over medium-high; add salmon, skin side down. Cook until skin is crisp and salmon is opaque about three-quarters of the way through, 4 to 6 minutes. Turn salmon, and continue to cook just until opaque throughout, 2 to 4 minutes. Serve salmon topped with salsa.
  • (Per Serving)
  • Calories: 385
  • Fat: 19.7g (2.7g Saturated Fat)
  • Protein: 40.1g
  • Carbohydrates: 11.3g
  • Fiber: 1.1g

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