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.
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.
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.
Free Printable Recipe Cards!
Let me send you a collection of recipe cards to help you get started with a homemade pantry! You’ll also get my free weekly newsletter, complete with recipes, gardening tips, and a little peek at what’s going on around here — both the zany and the mundane.!
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.
★ Did you make this cucumber salsa recipe? Don’t forget to give it a star rating below! ★
- 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.
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