This cucumber salsa is very similar to a classic pico de gallo, but this contains cucumbers. Not only do cucumbers provide added crunch, but they are also cool and refreshing. Due to their water content, cucumbers and tomatoes help enhance you hydration efforts. Think of this salsa as a way to increase your water intake while enjoying something that is highly addictive and subtly spicy. If you do not enjoy spicy dips or salsas, then feel free to omit the jalapeño. Just know that the natural sweetness of the mango and cherry tomatoes balance the heat from the jalapeño.
Yes, jalapeños can be spicy, but there are ways to tame the heat if you cannot handle spice. First of all, you can remove the seeds and the white pith inside to dramatically reduce the spice level. Believe it or not, the most of the heat is in that white pith because it has the highest concentration of capsaicin. The seeds are in direct contact with that pith, so the capsaicin oils transfer to them, which makes people think they are the spiciest part of the pepper. Additionally, to keep your fingers from transferring those oils to your eyes, nose, or other parts of the body, rub some fresh lemon or lime on fingers that touched the jalapeño. After that, wash with soap and water before you start touching your skin.
It only takes about 10 to 15 minutes to chop everything up, but the cucumber salsa comes together quickly after that. In fact, you can enjoy it right away, but it does taste better after you allow the flavors to marinate for an hour or two. Pop it in the fridge and take it out when you are ready to serve. You may not want to make it the night before, or else the cucumbers may lose their crunch. It is so tasty that you can eat it on its own as a salad, use it as a topping for raw tacos, or put it in lettuce leaves to enjoy.
- Prep Time:10m
- Total Time:10m
- Serves: 8 servings
- Category: Full Body Cleanse Approved, Dips & Spreads, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
- 2 c cherry tomatoes, roughly chopped
- 1 c cucumbers, peeled and diced
- 1 c mango, diced
- 1/2 c red onion, diced
- 1 jalapeño pepper, finely diced (remove seeds for less spice)
- 1/4 c cilantro, finely chopped
- 2 tbsp. freshly squeezed lime juice
- 1/2 tsp. garlic powder
- 1/4 tsp. chili powder
- pinch of cayenne pepper (optional)
- sea salt and pepper, to taste
Instructions
- Once you prepare all of your ingredients, which you should aim to cut into uniform pieces, add all of them to a medium bowl and mix well to combine.
- Allowing the ingredients, especially the jalapeño and onion, to sit in the lime juice, will help tone down the spice and intensity.
- Serve immediately, or let it chill in the fridge for an hour or so before serving.
