Summer fresh garden salsa with cucumber, red bell pepper, onion, jalapeño and mint
I love growing cucumbers, I really do! But boy, are they productive. With just one Persian cucumber plant, I have enough cucumbers for the neighborhood.
If you too are a summer gardener, you face the same dilemma too many cucumbersor if you just love the taste of cool and crunchy pickles, here’s an easy and fun way to use them in a colorful salsa!
Confetti Pickle Salsa
Some individual jalapeños refuse to be spicy. Others will set your mouth on fire. If you find yourself with a dud, simply add some red pepper flakes to the salsa until you reach the desired level of spiciness.
ingredients
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1 large cucumber or 2 small cucumbers (about 1/2 to 3/4 pounds total), seeded and finely diced (peel first if thick-skinned, leave skin on if thin-skinned)
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1/4 cup finely diced red onion
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1/4 cup finely diced red, orange, or yellow bell peppers
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2 tbsp chopped fresh mint
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1 tbsp travel wine vinegar
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1 tbsp olive oil
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1/4 teaspoon salt
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1 teaspoon chopped jalapeño (more to taste)
method
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To prepare the salsa, place all of the salsa ingredients in a medium-sized bowl and stir gently to combine. Taste and add more jalapeño if you want more spiciness.
Keeps covered and chilled in the fridge for several days.
Perfect for serving with grilled chicken or seafood.
