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Author Notes: I made this recipe when my partner was no longer able to eat tomatoes (gasp!). She loved it so much it has become the main salsa in our home! I like it a little spicier, so sometimes I will toss in an extra chili. It is a great way to use up those extra cucumbers you will have this year. -chefgirl - chefgirl
Food52 Review: A simple twist on pico de gallo makes for a nice cool, tangy salsa that would be great with grilled fish or lamb. - Merrill
- The Editors
- 1 Cucumber, peeled, seeded and diced
- 3 Garlic cloves, minced
- 2 Jalapeno Peppers, finely chopped
- 4 Green Onions, sliced
- 2 1/2 tablespoons Cilantro, minced
- 2 1/2 tablespoons Fresh Lime Juice
- 2 tablespoons Olive Oil
- 1 1/4 teaspoons Lime Zest
- 1/3 teaspoon salt
- 1/3 teaspoon Pepper
- Combine all ingredients in a bowl
- Chill for 2 hours before serving
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Cucumber Recipe
Freeze It Right There
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