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Cucumber Salsa

Cucumber Salsa **Xwcg89 A recipe image
This vibrant cucumber salsa offers a delightful balance of cool, crisp textures and rich, creamy flavors. By combining fresh, seeded cucumbers with a smooth base of sour cream and plain yogurt, you get a dip that is both indulgent and refreshing. The addition of fresh parsley and cilantro provides a bright herbal note, while ground cumin adds a warm, earthy depth characteristic of Tex-Mex cuisine. It&# 226;ÂÂs an ideal side dish for grilled meats, tacos, or simply served with sturdy tortilla chips. Quick to prepare and easy to customize, this salsa is a crowd-pleaser for potlucks, backyard barbecues, or casual weeknight dinners. The chilling time allows the flavors to meld beautifully, resulting in a harmonious and satisfying condiment.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 162.2
Dietary: Vegetarian
Description
This vibrant cucumber salsa offers a delightful balance of cool, crisp textures and rich, creamy flavors. By combining fresh, seeded cucumbers with a smooth base of sour cream and plain yogurt, you get a dip that is both indulgent and refreshing. The addition of fresh parsley and cilantro provides a bright herbal note, while ground cumin adds a warm, earthy depth characteristic of Tex-Mex cuisine. It&# 226;€™s an ideal side dish for grilled meats, tacos, or simply served with sturdy tortilla chips. Quick to prepare and easy to customize, this salsa is a crowd-pleaser for potlucks, backyard barbecues, or casual weeknight dinners. The chilling time allows the flavors to meld beautifully, resulting in a harmonious and satisfying condiment.
Ingredients
  • 1 BC Southwest Cookbook
  • 1 cup Dairy Sour Cream
  • 1 cup Yogurt; Plain
  • 1/4 cup Parsley; Snipped
  • 1/4 cup Cilantro; Fresh, Snipped
  • 1 teaspoon Cumin; Ground
  • 1/2 teaspoon Salt
  • 2 ea Cucumbers; Medium *
Directions
  1. 1
    Peel the cucumbers, slice them in half lengthwise, and use a spoon to scoop out the seeds.
  2. 2
    Coarsely shred the seeded cucumbers using a box grater or food processor.
  3. 3
    Place the shredded cucumbers in a colander, sprinkle with salt, and let them drain for 10 minutes to remove excess moisture.
  4. 4
    Squeeze the cucumbers gently in a clean kitchen towel to remove any remaining liquid.
  5. 5
    In a large mixing bowl, combine the drained cucumbers, sour cream, plain yogurt, snipped parsley, fresh cilantro, and ground cumin.
  6. 6
    Stir all ingredients together until well combined and evenly distributed.
  7. 7
    Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours to allow the flavors to meld.
  8. 8
    Stir the salsa once more before serving with tortilla chips or as a topping for tacos.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 162.2kcal
% Daily Value *
Total Fat 12.0g19%
Saturated Fat 7.4g37%
Cholesterol 32.4mg11%
Sodium 2474.7mg104%
Total Carbohydrate 9.8g4%
Dietary Fiber 0.5g2%
Sugars 8.3g
Protein 5.2g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cucumber, salsa, dip, tex-mex, yogurt, sour cream, cilantro, parsley, cumin, refreshing, summer, appetizer, vegetarian, chips, grilled, creamy, herbs, spicy, cooling, potluck
Read it online: https://www.chefs-mate.com/recipe/cucumber-salsa-xwcg89-a/