Cucumber salsa

We garden. You knew that already, right?
When I bought my house, there was a dilapidated swimming pool inside of a little fence in the back yard.  The pool had fallen into such disrepair that the only viable option was to rip it out. I never replaced it.
Last year, Joe decided to take advantage of the fenced-in area and build a little garden.  (We live in a slightly wooden, suburban area, so we get critters of all shapes and sized.)
At first, the garden didn’t produce much. He mulched and fertilized and tilled. Still a lot of nothing.  This year, Joe has been working in his garden every day. He’s been watering and tending and loving those plants.
His work has really paid off, and the garden is flourishing.  Between the garden and the CSA, we have scads of tomatoes, cucumbers, peppers, and zucchini. It’s been great.
So what to do with all of that produce? Well, as you know, we are spending a lot of time canning and putting food up for the winter.  But, we still like to eat fresh, and I found this recipe on  We love it.
Cool Cucumber Salsa
  • 2 medium cucumbers, peeled, seeded, and chopped
  • 2 medium tomatoes, chopped
  • ½ cup chopped sweet pepper (we've used green, red, and purple at different times)
  • 1 hot pepper (we've used jalapenos and hot hungarian wax)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons lime juice
  • 1 teaspoon minced fresh parsley
  • 2 teaspoons minced fresh cilantro
  • 1½ teaspoon minced fresh dill
  • ½ teaspoon salt
  1. Mix everything together in a large bowl. Cover and refrigerate for at least 1 hour.
  2. Serve with your favorite chips. Also makes a nice pico de gallo garnish for meat or tacos.
*Submitted to the Tomato Fest at A Way to Garden and Martha Stewart‘s Everyday Food magazine. Go check out the tomato tips and recipes!

© 2008 – 2012, Tara Ziegmont. All rights reserved.



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