Tomato Cucumber Salsa Recipe Recipe For Stuffed

CUCUMBER SALSA RECIPE

Steps:

• Add chopped cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, cilantro, dill, and garlic salt to a medium bowl.
• Stir to combine. Cover and refrigerate for 1 hour. Serve with tortilla chips.

CUCUMBER-MANGO SALSA

Steps:

• Stir together the mango, cucumber, jalapeno pepper, onion, garlic, and cilantro in a mixing bowl. Season with lime juice, salt, and pepper. Refrigerate at least 2 hours before serving to allow the flavors to blend.

COOL CUCUMBER SALSA

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.

ROUND 2 RECIPE - CHICKEN TACOS WITH CUCUMBER SALSA

Steps:

• Heat the canola oil in a skillet over medium heat. Add half of the onion and cook for 3 minutes until softened. Add the red pepper flakes and chili powder and cook for another 2 minutes. Add the chicken and cook until it is heated through.
• For the salsa, in a bowl mix together the cucumber, tomatoes, the remaining onion, cilantro, and salt and pepper, to taste.
• Remove the outer leaves of the cabbage to use as the shells for the taco. Shred the inner portion of the cabbage and set aside. Add some of the shredded cabbage to the cabbage leaves. Top with some of the chicken mixture, salsa and 2 teaspoons of sour cream. Arrange on a serving platter and serve.
• Add canola oil to a heavy bottomed pot with a tight fitting lid and put it over medium heat. Add the onion and garlic and saute until softened, about 4 minutes. Add the chicken thighs, skin side up, fitting them in tightly. Add the thyme and rosemary sprigs, season with salt and pepper, to taste, and pour in 1/2 cup water. When it comes to a boil, lower the heat, cover and simmer for 1 hour. Remove the chicken from the pot and let it cool. When it is cool, shred the meat, discarding the skin and bones.
• In a large bowl combine the sugar, vinegar, red pepper flakes and mix together. Shred half of the cabbage and add it to the bowl, then season with salt and pepper, to taste. (Reserve the remaining cabbage half for the Round 2 Recipe Chicken Tacos with Cucumber Salsa.) Toss to coat all of the cabbage, then cover and refrigerate until ready to use.
• In a large bowl, whisk together the mayonnaise, barbecue sauce, mustard, and hot sauce. Taste and adjust the seasoning with salt and pepper, to taste. Add the shredded chicken and toss to coat.
• Divide the shredded chicken evenly among each roll bottom. Top with some of the cabbage, cover with the roll top, and insert a toothpick to hold it all together. Arrange on a serving platter and serve.
• Peel the length of each cucumber to form alternating stripes of unpeeled and peeled. Cut the cucumbers into 12 (3/4-inch) pieces. Scoop out the center using a teaspoon or a melon baller, leaving the bottom and sides intact to form a cup. Turn them upside down onto a towel and let them drain while you make the filling.
• Bring a medium pot of salted water to a boil over medium heat. Add the shrimp and cook until bright pink, about 3 to 4 minutes. Strain and rinse in cold water. Remove the shells and discard. (Reserve 12 shrimp for the Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.)
• Chop the shrimp into small pieces and put them into a bowl. Add the horseradish, lemon juice, salt and pepper to taste, half the can of tomatoes (reserve the remaining half for the Round 2 Recipe Chicken Tacos with Cucumber Salsa) and 1 tablespoon of parsley. Evenly divide the shrimp mixture between the cucumber cups. Arrange them on a serving platter and garnish with remaining parsley.

FRESH REAL FOOD SUMMER BLENDER CUCUMBER SALSA

Steps:

• Wash and prep all the produce.
• Add all of the produce, lemon juice and 1/2 teaspoon sea salt to a blender or food processor. Pulse a few times to do a rough chop, then continue to blend until everything is combined, smooth and few chunks are left, about 15 seconds.
• Taste for desired saltiness. If you prefer it saltier, add another 1/2 teaspoon of sea salt.
• Enjoy as is or refrigerate for later use.

CUCUMBER/TOMATO SALSA

Steps:

• Mix the ingredients together right before serving. Also a great topping for broiled or grilled fish or poultry.