So I did a little experimenting - a little looking around the internets - and came up with something that dug into the harvest just a bit. (And by that I mean that I used up as many cukes as we could, and STILL came home with another 15 to give away.)
And besides, it was SO HOT out. SO HOT. It's still so hot. Like, too hot to be outside kind of hot. That's too hot. So I wanted something cool... and fresh... and tangy... and healthy. Yes? Can we make that happen?
We can! Introducing, The Cabin Garden Spicy Cucumber Salsa (with whatever you want in it).
There are lots of versions of this out there. So after looking around a ton, I took a what I liked about every one I read. I wanted tangy - so I added the vinegar. I wanted the depth of flavor, so I added the dill and cilantro herbs. I had more cukes than I knew what to do with, so I just.kept.adding them. I had too many limes (thanks to a sale at CostCo - $4 for a bazillion limes, which seems like such a great deal, amiright?!), so I added lots of limes... We wanted it to have a kick, so we plopped a bunch of jalapeños and poblano peppers in there. You know - what we had on hand....
So, this recipe is not exactly exact. But I love those kinds of recipes. This is one you just throw stuff in there, and taste it; and then think, hmmm... what does this need? And then just add it in there. Yep, that's kind of how I roll.
I mean, yum. Yum. And can I just say? You don't HAVE to eat them with tortilla chips. But this salsa is so healthy you might as well.
- Equal parts tomatoes, cucumbers, green peppers (I used about 2 of each)
- 1 big onion (or several small ones, likes ours from the garden)
- 1 or 2 jalapenos (including the seeds) - depending on your spice level
- The juice of 3+ limes
- 1/2 C. cider vinegar
- handful of Dill
- handful of cilantro
- (I QUADRUPLED this recipe... so, think big!)
- Just chop up all the ingredients, mix in the herbs, cider vinegar and lime juice, and let it sit overnight in the fridge to really soak the flavor into the salsa.
- I also threw in a poblano pepper or two! Go for it.