:: Cucumber Salsa Recipe ::
I have a new love!!!! Just when I thought I couldn’t find a way to eat another cucumber! Hahaha! Well gardening season is in full swing and I’m thankful! We try to make use of anything ripe in the moment even if that means eating surplus in fun new exciting flavorful ways!
I should’ve had tomatoes in this recipe, but my tomatoes are lagging a bit this summer. It didn’t matter a bit. This simple recipe was just a “we’ve got nothing to lose but the extra cucumbers” effort. But WOW. I am so in love!
WHAT TO THROW TOGETHER:
4 diced cucumbers
1 1/2 cup sour cream
Juice of one lemon
Juice of one lime
Cumin (to taste)
Fresh Cilantro (to taste)
My picture at the top is still a little bubbly from mixing the citrus juice into the sour cream. Take whole wheat tortillas (if you don’t have chips) and cut or rip into dipping size and toast them at 350 on a cookie sheet in the oven until golden. Yup! – that’s it! No cooking spray, no salt, no oil. Just crunchy goodness and they are delicious!!! This is my family’s favorite way to dig into some baba ganoush or homemade hummus or even onion dip made from milk kefir! They have a much better flavor than chips, less fat and less sodium! AND THEY ARE CHEAPER! win win win win!!!
So, I have put up one batch of lacto-fermented pickles. This method is a first for me, I’ll let you know how it goes! But I honestly think a lot of our surplus this year is going to be enjoyed just like this… in the form of cucumber salsa. It satisfies us as avid snackers and it has the bright lively flavor of lemon and lime – It’s just a beautiful thing.
What are your favorite ways to use cucumbers? Have you ever tried cucumber salsa?