Cucumber Salsa Mexican Style Recipes

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.

CUCUMBER SALSA

Steps:

• In a large bowl, combine the first 11 ingredients. Cover and refrigerate for 1 hour. Serve with chips.

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.

THE BEST CANNING SALSA

Steps:

• Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

CHUNKY CUCUMBER SALSA RECIPE

Steps:

• To begin making the Chunky Cucumber Salsa, lay the cucumbers on a flat wooden surface or working space.
• Use a rolling pin and bash the cucumber into bite size chunks. Alternatively, use a wooden mortar pestle to roughly break the cucumbers down to chunks.
• In a bowl toss together the cucumber chunks, tomato, onion, garlic and coriander leaves.
• Add the jalapenos, black pepper, salt, lime juice and toss again.
• Garnish with spring onion leaves. Chill for half an hour and then serve.
• Serve the Chunky Cucumber Salsa with Chips made of Homemade Tortillas or as an accompaniment to Mexican Brown Rice and Quinoa Casserole or Vegetarian Bean & Cheese Enchiladas.

CUCUMBER SALSA

Steps:

• Combine cucumber, tomato, red onion, jalapeño, cilantro, lime juice, salt and pepper together in a bowl. Mix well. Cover and refrigerate for at least 20 minutes.
• Serve with Mission® Thin & Crispy Tortilla Chips.

CUCUMBER SALSA RECIPE

Steps:

• Add all the ingredients in a bowl and mix well.
• Refrigerate the salsa for 1-2 hours.
• Serve with chips or nachos.

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.

MANGO SALSA

Steps:

• In a glass or ceramic dish, combine the mango, cucumber, tomato, jalapeno, and onion.
• Sprinkle the lime juice and olive oil over the top and stir, coating all of the ingredients well.
• Season with salt and pepper and give it a final stir.
• Cover and chill before serving.

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.