Chunky Cucumber Salsa Recipe is a refreshing light appetizer for a party, or a game night at home. It also makes a cooling, satiating snack for mid-day or for a kiddie snack box.
Garden fresh flavors and a crunchy texture thanks to the chunky cucumber, this is quick to put together in case you’re catering to sudden guests or a hungry child. Bashing the cucumber with a rolling pin, instead of cutting it neatly them releases its juices and adds to the depth of flavour. The released juice mingles with seasonings and coats the vegetables to enhance the flavour and makes it extremely moreish. If you have access to the green English cucumbers, you can even leave the skins on.
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.
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Cooks in 30 M
Total in 45 M
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.