Thursday, February 2, 2012

Cucumber-Habanero Salsa

Truly Mexican recommends this salsa for winter months when you want a fresh salsa but good tomatoes are nowhere to be found.  It serves that purpose perfectly - it's crunchy, spicy, and super flavorful, reminiscent of a super-spicy pico de gallo without the tomatoes. It also keeps very well in the fridge for a few days, so you don't need to eat it all in one sitting - the cukes and onions will stay crunchy and perfect for dipping.  We ate this salsa with chips, which is great for getting the full flavor of it, but I bet it would also be fantastic on tacos, especially fish tacos.

Important note: this salsa is definitely hot - if you're not such a fan of extra spicy food, you could reduce the amount of habanero or replace it with a milder pepper like a jalapeno. 

Cucumber-Habanero Salsa (from Truly Mexican)
Makes about 2 cups

12-ounce cucumber, peeled, seeded and diced (about 2 cups)
2/3 cup chopped cilantro
1/2 cup diced seeded green bell pepper
1/3 cup finely diced red onion
1/3 cup freshly squeezed orange juice
2-1/2 T freshly squeezed lime juice (more to taste)
1 T mild olive oil
1-1/2 tsp minced fresh habanero chile, including seeds (or less, to taste)
3/4 tsp fine salt or 1-1/2 tsp kosher salt (more to taste)
1/2 tsp dried Mexican oregano, crumbled

Mix everything together and chill for one hour.  Taste and add more lime juice and salt if necessary.  Drain any excess liquid before serving.


  1. Oh my. The habenero sounds too spicy for me, but I wouldn't mind placing this as an option on Super Bowl Sunday!

  2. This looks really refreshing. I can take spice any day and know I will like this!

  3. I think the habanero is a tad too spicy for me, but I'll switch it out for a serrano or two! Thanks for sharing this great post...I can't wait to make it! Never thought to use cucumber in a salsa before!!!

  4. I plan to make this for this weekend. My mouth is watering already, and I love the hot!