A few years ago someone introduced me to putting cucumbers in salsa. Have you tried it? I did, and loved the fresh, crispy bite that it added. Around the same time I found a creamy cucumber dip that we liked. I ended up combining a cucumber dip and salsa and came up with this recipe that my whole family enjoys. Just in time for Cinco De Mayo, right? It’s crisp, and creamy. It’s cool, with a hint of spice. If you can’t handle spicy salsa, you will love this. The roasted pepper adds a whole new flavor to the whole dip. It is tasty with chips, or with tacos. It pairs amazing with enchiladas as it adds a cool to the spicy. We had it atop our empanadas last night and it was amazing. Try it, and let me know what you think!
- 1 large cucumber
- ½ lb tomatoes (I used cherry)
- I bunch green onions
- 2 peppers
- 1 lime
- ½ cup sour cream
- ½ tsp salt
- Broil the peppers in the oven for 10 minutes.
- Meanwhile, dice the cucumber, tomatoes, and onion.
- When the peppers are cool to the touch, cut off the top and clear out the seeds.
- Dice it up and add to the bowl with other vegetables.
- Squeeze in the lime, add the sour cream and salt
- Mix it all together. Let it sit for a few hours in the fridge to let the flavors meld together.
Do you have a favorite salsa recipe with a twist?