2cupspeeled, seeded chopped cucumber(2 large cucumbers)
1cupseeded chopped roma tomatoes(2 large roma tomatoes)
1/4cupfinely chopped red onion
2tablespoonschopped cilantro
1jalapeno pepper, finely chopped
1/3cuplite sour cream
1tablespoonfresh squeezed lemon juice(1/2 a lemon)
1tablespoonfresh squeezed lime juice(1 small lime)
1clove garlic, minced or pressed
1/4teaspoonseasoned salt
1/4teaspooncumin
Instructions
Add the cucumber, tomato, red onion, cilantro, and jalapeno into a mixing bowl. In a separate small bowl, combine the sour cream, lemon & lime juice, garlic, seasoned salt, and cumin. Stir together. Pour over the cucumber mixture and gently stir everything together.
Serve right away with chips, as a side dish, on top of grilled meats like chicken & salmon, or even hot dogs!
Leftovers are good and can be eaten, but they won't last longer than 1 day. The salsa will produce lots of liquid, so it's best to serve it right away or at least within 1 hour or so of making the salsa.
Notes
The cilantro, red onion, and jalapeno can all be increased or decreased depending on preference. I use an entire jalapeno and the salsa is not hot at all. Just be sure you take out the seeds and the white membrane part inside the jalapeno before chopping it. If you want the heat, leave the seeds and membrane intact. Add additional salt & pepper if you feel it needs it.If you don't like cilantro use chopped fresh parsley in it's place. You can also add parsley to the salsa along with the other ingredients as well. I use the refrigerated garlic paste in place of the garlic clove. 1 teaspoon of garlic paste = 1 garlic clove.