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Enjoy this Refreshing Cucumber Salsa with Your Favorite Meals

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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 green picante sauce recipe. Thus, this cucumber salsa.

cucumber salsa in a white bowl, from above

 

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 green cucumber salsa? It’s just one more way to put homegrown food on the table and let the ingredients speak for themselves.

cucumber salsa in a white bowl

Cucumber Salsa

This refreshing condiment is excellent on salads, beans, meats, or veggie bowls. Serve it as a dipping sauce for quesadillas, potato wedges, or raw vegetables. Top a bowl of refried beans with this cucumber salsa. Or, enjoy as a gazpacho alongside crusty bread on a hot day.

Making this light and refreshing cucumber salsa is as easy as combining the garden fresh ingredients with a blender (or stick blender). The recipe calls for cayenne powder, but if you have fresh hot peppers in the garden, you can substitute one of those.

light green picante sauce in a white bowl.

★ Did you make this cucumber salsa recipe? Don’t forget to give it a star rating below! ★

cucumber salsa in a white bowl

Cucumber Salsa -- Green Picante Sauce

Yield: 5
Prep Time: 15 minutes
Total Time: 15 minutes

This picante sauce is made with cucumbers for a refreshing addition to sandwiches and meals.

Ingredients

  • 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

Instructions

  1. 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. cucumber slices and garlic in a jar
  2. 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.

Notes

If you like your food spicy, feel free to add a jalapeno pepper!

Nutrition Information:
Yield: 5 Serving Size: 1 grams
Amount Per Serving: Calories: 110Total Fat: 11gSaturated Fat: 1gUnsaturated Fat: 0gSodium: 351mgCarbohydrates: 2g

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Meet the Author

Shannon Stonger

Shannon Stonger is the founder of the blog Nourishing Days, where she shares her family's journey towards sustainability. She is the author of The Doable Off-Grid Homestead, Traditionally Fermented Foods, and the sourdough baking book 100% Rye. She holds a bachelor's degree in chemistry and lives with her husband, five children, and various farm animals on their five-acre homestead in Texas.

2 comments… add one
  • Barbara Aug 22, 2020, 2:40 pm

    Just wondering if you could freeze this recipe…

    • Kris Bordessa Aug 28, 2020, 7:33 am

      You *could. The texture will be altered in the freezer, though. Experiment with a small batch, maybe?

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