Fresh Cucumber Salsa Recipe (Creamy & Easy)
If your garden (or your neighbor’s garden, or the produce stand you can’t drive past) has been handing you more cucumbers than you know what to do with, I’ve got the answer. This cucumber salsa is crisp, cool, and just a little creamy, think somewhere between a classic pico de gallo and a cucumber salad, with a scoop of sour cream to bring it all together.
I make a version of this every summer when the counter is covered in cucumbers, tomatoes, and whatever pepper looks good that week. It’s the kind of recipe that comes together while you’re catching up on the day: chop, stir, chill, done.
I just do raised gardens for herbs, tomatoes and cucumbers in the summer. This is mainly because we are obsessed with caprese salad, refrigerator dill pickles, and fire-roasted salsa.
Why You’ll Love This Cucumber Salsa
- No cooking required. Everything happens on the cutting board and in one bowl.
- Ready in about 20 minutes, plus a little chill time if you can wait that long.
- Cool and creamy, thanks to a sour cream and citrus dressing that’s a nice change from a straight-up salsa.
- Endlessly adjustable. Like it spicier? Leave the seeds in the jalapeño. Prefer it milder? Swap in a poblano.
Ingredients
- 4 cucumbers, peeled, seeded, and finely chopped
- 1/2 cup tomatoes, seeded and finely chopped
- 1/4 cup red onion, chopped
- 2 tablespoons fresh parsley, minced
- 1 medium jalapeño pepper, seeded and chopped
- 1 tablespoon fresh cilantro, minced
- 2 cloves garlic, minced or pressed
- 1/3 cup reduced-fat sour cream
- 1/2 lemon , juiced
- 1/2 lime, juiced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon seasoned salt
- Chips, for serving
How to Make Cucumber Salsa
Prep the cucumbers. Peel your cucumbers, slice them in half lengthwise, and scrape out the seeds with a spoon. Chop into a small, even dice — small pieces mean every chip gets a little bit of everything.
Whisk the dressing. In a small bowl, stir together the sour cream, lemon juice, lime juice, cumin, and seasoned salt until smooth and just faintly speckled with color from the cumin.
Build the base. In a large bowl, combine the chopped cucumber, red onion, and jalapeño.
Finish the vegetables. Fold in the seeded, chopped tomatoes. Add the minced garlic and fresh parsley to the bowl.
Pour on the dressing. Add the sour cream dressing right into the bowl of chopped vegetables.
Toss to combine. Stir everything together until the vegetables are evenly coated in that creamy dressing.
Chill and serve. Cover and refrigerate for at least 30 minutes to let the flavors come together — though it’s just as good served right away if you can’t wait. Serve cold with chips.
Tips for the Best Cucumber Salsa
- Seed your cucumbers and tomatoes. This is the step that keeps the salsa from turning watery in the fridge. A spoon works perfectly for scooping out both.
- Chop small and even. A fine dice on everything makes for the best chip-to-salsa ratio.
- Control the heat. The seeds and ribs of the jalapeño carry most of the spice. Remove them for a milder salsa, or leave a few in if you like it with a kick.
- Make it ahead. This salsa actually improves after an hour or two in the fridge, so it’s a great make-ahead option for parties.
Storage
Store leftover cucumber salsa in an airtight container in the refrigerator for up to 2 days. Because it’s dairy-based rather than a traditional tomato salsa, it won’t hold quite as long as a classic pico de gallo — but it also won’t last long once people start dipping.
What to Serve with Cucumber Salsa
This is a chip-and-dip situation through and through, but it’s also fantastic spooned over grilled chicken or fish, piled onto a taco, or served alongside a summer cookout spread of burgers and brats.
Frequently Asked Questions (FAQ)
Up to 2 days in an airtight container. Because it’s made with a sour cream base rather than a straight tomato salsa, it won’t hold as long as a classic pico de gallo, and the cucumbers will soften slightly the longer it sits.
Yes. English and Persian cucumbers both work well and have fewer seeds to begin with, so you can skip most of the seeding step. Regular slicing cucumbers just need a quick scrape with a spoon first.
Not as written — the jalapeño is seeded, which removes most of the heat. If you want more spice, leave some of the seeds and ribs in, or add a second jalapeño.
Garden Fresh Recipes
Have an abundance of fresh garden vegetables. Here are all of my garden recipes to use up your bounty.
Fresh Cucumber Salsa
Ingredients
- 4 cucumbers peeled, seeded, and finely chopped (2 cups, roughly)
- 1/2 cup tomatoes seeded and finely chopped
- 1/4 cup red onion chopped
- 2 tablespoons fresh parsley minced
- 1 medium jalapeño pepper seeded and chopped
- 1 tablespoon fresh cilantro minced
- 2 cloves garlic minced or pressed
- 1/3 cup reduced-fat sour cream
- 1/2 lemon juice
- 1/2 lime juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon seasoned salt
- Chips for serving
Instructions
- Whisk together the sour cream, lemon juice, lime juice, cumin, and seasoned salt in a small bowl until smooth.
- In a large bowl, combine the chopped cucumber, red onion, jalapeño, tomatoes, garlic, and parsley.
- Pour the sour cream dressing over the vegetables and stir until evenly coated. Fold in the cilantro.
- Cover and refrigerate at least 30 minutes before serving. Serve cold with chips.
Notes
Nutrition
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