Sedona, AZ: Salsa is synonymous with all things southwest and on hot summer days there is nothing better than the slow burn of a sizzling hot pepper salsa. But for those who would rather avoid scorching more delicate palates, there is nothing cooler than adding cucumber to salsa and pico de gallo.
Ingredients needed to get started: (The ingredients listed will make approximately one cup of each salsa; recipes follow.)
- One cucumber
- One bunch fresh cilantro
- One bunch green onions
- One basket cherry or grape tomatoes
- Rice vinegar (unseasoned)
- Black Pepper
- 6 Limes
- One small white onion
- One jalapeno pepper
- One Serrano pepper
- One yellow pepper
Cucumber Salsa:
This is a sweet not-at-all-fiery salsa that is both mild and refreshing and quick and easy to fix!
Cut the cumber in half and peel off the outer skin. (Set the remaining half of peeled cucumber aside.) Cut into slices ¼ inch wide then slice length-wise. Take 8-10 tomatoes and cut into quarters. Chop 4 green onions into thin slices, including the stalks. Chop 1 tablespoon cilantro leaves. Combine the cucumber, tomatoes, green onions and cilantro with ¼ cup rice vinegar and 2 tablespoons water. Add black pepper to taste. Refrigerate for 30 minutes before serving.
Cucumber-Inspired Pico de Gallo:
This salsa, or pico de gallo, has a little more kick to it and goes great with broiled tilapia dusted with chile limón seasoning, as well as with tortilla chips as a dip. The sizzle can be toned down by using milder peppers. Red and green peppers will keep your salsa looking festive without searing your taste buds.
It’s a good idea to wear disposable plastic gloves when cutting or handling the hotter varieties of peppers.
Chop the remaining half of the peeled cucumber, white onion, and remaining tomatoes and cilantro. Finely dice the jalapeno, Serrano, and yellow peppers. (I use ½ each of the jalapeno and Serrano peppers and the whole yellow pepper for 1 cup salsa and it’s not for salsa sissies!) Combine all ingredients with the lime juice. The salsa is ready to serve.
Don’t forget the beer and margaritas!
Contributed by Terree Duncan, Editor, Gateway to Sedona
Posted on May 11, 2008.
