Cucumbers are one of those funny vegetables that get stuck in one of two categories – eat them fresh in salads or put them up by making pickles. As I have found this summer, there are only so many Cucumber Salads and Fermented Pickles my family can take. It was a natural transition to experiment with a picante sauce recipe.
We eat really simple food; we always welcome a flavorful sauce. Whether it is stir-fry and rice, a pot of beans and potatoes, a simple frittata, or huge soups or salads from garden abundance, simple food is nourishment. Pulling all of these homegrown ingredients together is almost always a ferment and some sort of fresh, zingy sauce.
So why not make the most of those cucumbers and the abundance from our garlic harvest and blend them up into a picante sauce? It’s just one more way to put homegrown food on the table and let the ingredients speak for themselves.
Cucumber Picante Sauce
- 2 cups peeled and roughly chopped cucumber
- 4 garlic cloves, peeled
- 1/4 cup fresh cilantro or 1 Tablespoon fresh oregano
- 1/4 teaspoon ground cayenne
- 2 Tablespoons apple cider vinegar
- 4 Tablespoons extra virgin olive oil
- 3/4 teaspoon sea salt
Place all ingredients in a blender (or a quart jar, if using a stick blender) and blend until the picante sauce is a consistency that you’re happy with. Chunky or smooth, it’s your call.
Pour over salads, beans, meats, or veggie bowls. Serve as a dipping sauce for quesadillas, potato wedges, or raw vegetables. Or, enjoy as a gazpacho along side crusty bread on a hot day.