Spicy Cucumber Salsa Food

CUCUMBER SALSA

Steps:

• In a medium bowl stir together all ingredients.
• Cover and refrigerate at least one hour.
• Serve with tortilla chips.

SPICY CHICKEN THIGHS WITH RHUBARB-CUCUMBER SALSA

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.

CRISP CUCUMBER SALSA

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.

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.

BEST OF SUMMER CUCUMBER SALSA

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!

CUCUMBER SALSA

Steps:

• Gather the ingredients.
• In a large bowl combine the cucumber, tomato, red onion, jalapeño, and cilantro. Toss to combine.
• Add lime juice, zest, garlic, salt, pepper, and cumin and toss gently to coat.
• Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
• Serve cucumber salsa with tortilla chips.

SPICY CUCUMBER SALSA

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.

SPICY CUCUMBER MARGARITA

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

Steps:

• Mix all ingredients together in a large bowl.

SALMON WITH SPICY CUCUMBER-PINEAPPLE SALSA

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

CUCUMBER FRUIT SALSA

Steps:

• In a large bowl, combine the first 12 ingredients. Refrigerate at least 30 minutes to allow flavors to blend. Just before serving, stir in peach and banana.

CUCUMBER SALSA MEXICAN STYLE

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.

SPICY CUCUMBER SALAD

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

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.