Confetti Cucumber Salsa

Some individual jalapeños refuse to be hot. Others will light your mouth on fire. If you find yourself with a dud, just add some red pepper flakes to the salsa to your desired level of hotness.

  • Prep time: 15 minutes
  • Yield: Makes about 2 cups of salsa

Ingredients

  • 1 large cucumber or 2 small cucumbers (about 1/2 pound to 3/4 pound total), seeded and finely diced (peel first if the cucumber is thick-skinned, leave peel on if thin-skinned)
  • 1/4 cup finely diced red onion
  • 1/4 cup finely diced red, orange, or yellow bell pepper
  • 2 Tbsp chopped fresh mint
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp olive oil
  • 1/4 teaspoon salt
  • 1 teaspoon minced jalapeño (more to taste)

Method

To make the salsa, place all of the salsa ingredients into a medium bowl, and gently stir to combine. Taste and add more jalapeño if you desire more heat.

Keeps for several days, covered and chilled in the refrigerator.

Perfect for serving with grilled chicken or seafood.

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Comments

  • Matt

    There’s another great way to use up cucumbers. If you slice them as thinly as possible, mix with sugar and a touch of salt and leave for a few hours you’ll end up with an amazing cucumber sugar syrup which is fabulous in cocktails or even turned into a sorbet!

  • Joshua Hampton

    I love the touch of mint on this salsa. And I agree with the other comments — this would be great with lime juice too.

  • Derek the Zen Chef

    I like to out little cucumber chunks in my guacamole as well, to add some fresh crunch to it.

  • Donna

    I’m wondering if this recipe can be canned.

    • Elise

      No, not as is. You would have to cook it to can it, and then you would have to pressure can it, as there is not enough acid in it to water can it.

  • Asami

    Not a big fan of bell peppers, can I sub carrots for colour? Anything else?

    • Elise

      You could try carrots. You could also try diced mango.

  • Sues

    Love this idea for a unique salad! I agree with Chris that lime juice on this would be awesome, too.

  • Chris

    This is great with lime juice instead of the vinegar too.

  • Dean E.

    A perfect and refreshing balance of flavors, textures, acidity and hues going on here despite ostensibly mixed cultural connotations. World salsa! Perfect for hot summer days. Thanks a million.

  • Julie

    One thing we would sometimes do with cucumbers (because they are so prolific and you run out of ideas of what to do with them!) is actually let them grow out and become big cucumbers then use them in soup – boil water with some small pork riblets, add diced cucumber and salt. The cucumber cooks almost instantly and this is one of those easy soups my mother would make at home during the summer. It’s also good when cold, which is a plus for hot summer days.

    The soup itself actually uses a slightly different type of cucumber-like melon, but those are not found in the U.S. (to the best of my knowledge) and a big cucumber tastes similar enough.

    • Cheryl

      Julie; Is that all you put in the soup? Cucumber and pork??

      • Julie

        Yeah actually. Sometimes we throw those Chinese pork meatballs in, too, instead of small pork ribs. You can always add a drop or two of sesame oil (after the soup is done but while it’s still hot) and a sprinkle of ground white pepper, those two make for a Taiwanese taste.

  • Robert

    I whipped up a very similar salad last month for my sweetie. Instead of the bell pepper I used roasted red bell pepper. My secret ingredient was mango. Also, a little heavier on the jalapeno and sushi vinegar. She loved it! I’m now preparing it once a week.