4 Persian Cucumbers, substitute 2 English, or 1 American (seeded and peeled)
1 lemon, juiced
Olive Oil
kosher salt
up to 1 Jalapeno pepper, quantity as desired
1 shallot
Instructions
Juice lemon. • Peel and finely mince shallot. •
Dice jalapeño. • Dice cucumbers.
In a bowl, combine 1 teaspoon olive oil, lemon
juice, lemon zest, Latin Spice and 1/4 teaspoon
kosher salt. Stir to combine, let sit at room
temperature minimum of 5 minutes before serving.
Note this recipe for 2-3 servings calls for UP to
one fresh jalapeno. Add less if a less spicy
salsa is desired. Fresh jalapeno is NOT as hot as
pickled, but can cause distress for some people.
Serving
Suggestions
Latin Spiced Chicken, Yellow Rice with Almonds and Raisins
Originally Submitted
5/30/2018
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