Carolina AM Cooking: Cucumber Salsa Recipe

Carolina AM Cooking: Cucumber Salsa Recipe

Cucumber Salsa 

yeilds: 1 1/2 cups

English Cucumber 1/2 each

Red Pepper1/4 c

Yellow Pepper         1/4 c

Jalapeno, small 1 ea

Shallots, small About 1-2 Tbl

Tomato 1/4 c

Fresh Dill 1/2 tsp

Fresh Basil 1 Tbl

Salt to taste

Pepper to taste

Garlic Salt 1/4 tsp

Sugar 1/4 tsp

Red Wine Vinegar 2 Tbl

Juice of Lemon 1/2 ea

1. Prepare the cucumber by peeling, then dicing it into 3/8” pieces.  Wash, slice, seed and chop the peppers to a smaller size chop than the cucumbers.  The jalapeños need to be washed, seeded and chopped fine.  Then clean the first layer of the shallot and discard and fine chop.   Finally, wash, slice and dice the tomatoes about the same size as the cucumbers.  Place all these ingredients into a bowl and gently stir to incorporate.
2. Then chop your fresh dill and fresh basil to a fine chop, remember to measure the herbs after you chop them and not before.  Add the fresh herbs to the vegetables and then add the red wine vinegar and juice of the lemon, being careful not to get any pits in your salsa.  Stir the salsa and add your garlic salt and a little salt and pepper.  Have yourself a taste and decide if you want a little more salt and pepper.
3. Once you are happy with the taste of your salsa, store in an air tight container and allow to rest in the refrigerator for about 30 minutes to allow your flavors to mingle.

Note: Salt and Pepper will enhance the natural flavors of your salsa.  Although there is a such thing as adding too much salt and pepper, do not be afraid to season your dish, remembering to taste between additions.

Recipe Tip:  This salsa is great to snack on with some grilled pita chips, in wraps, on sandwiches and even on burgers.  It will last approximately 3 days in a sealed container in the refrigerator.