Cucumber Salsa

I mentioned in my Five For Friday post last week that I would post a cucumber salsa it is!

So confession number one…this isn’t an original recipe.  My sister-in-law gave it to me and she got it from someone who got it from someone.  So I don’t actually know where it originated but I know that it is DELICIOUS!  She turned us onto it a few summers ago and it has been my go to summer dip ever since.  I especially love that I can use many ingredients from my garden in it.  It actually kills me to make this before my garden is in full swing…I hate buying tomatoes knowing I’m about to have a ton in the garden.  Luckily the timing is about right at my house right now.  We just picked our seventh cucumber and we are getting a new red tomato each day.  I also had some grape tomatoes that I needed to use up so I threw those in with this batch too. 

Here is the recipe:

4 large cucumbers – seeded and diced
4 Roma tomatoes – seeded and diced
1 handful cilantro – chopped
¼ -1/2 of a jar of nacho jalepeno sliced – finely chopped
½ cup apple cider vinegar
1 pinch sugar
1 packet ranch dip mix
1 Tbsp. seasoned salt
1 Tbsp. lime juice
1 tsp. dill
Green onions – to taste

In a colander, combine cucumbers & tomatoes.  Let juices drain.  In a large bowl mix cucumbers, tomatoes, cilantro, jalapeno & onion.

In a small bowl combine vinegar, sugar, ranch mix, lime juice, dill and salt.  Whisk until well blended.  Pour over cucumber mixture, stir and refrigerate.

Serve with tortilla chips.  Also good as a relish on hot dogs, brats and burgers.

My notes:
Okay here are my notes on the recipe.  I don’t seed the cucumbers or tomatoes.  I did the first time I made it but I wasted so much of the cucumber.  I’m not bothered by the seeds of either being in it so I just chop them up.  I do let them drain to let some juices out but it gets super juicy in the bowl anyway.  I don’t really mind it because it marinades itself and makes it even more delicious.
So my original recipe said to add onions but never said what kind of how many.  I don’t love raw onions so I just add a few green onions sliced thin.

For the jalapenos from the jar I probably use less than ¼ of the jar.  I can’t really handle anything spicy.  {Small sidebar about the first time I made this.  I decided to use a jalapeno from our garden.  I’d seen Rachel Ray remove the seeds to take away some of the spice.  I figured, I can do this.  And I did.  And then the pain started.  My hands got tingly.  Then they started burning.  This went on for over an hour.  I’m on the internet researching this reaction and trying every remedy I can find.  I called my husband to stop and get more remedies to try because NOTHING worked.  By the time he got home I was in tears it hurt so bad.  I was a few months pregnant with K so I was hesitant to take any medicine.  I finally took Benedryl, fell asleep and woke up feeling much better.  I am now afraid to touch jalapenos. Even the kind in the jar.  I use a fork.  I told my sister in law this story and how spicy the dip was and she informed me that they use the mild ones in the jar.  DUH!  So I get the ones that say tamed.  It still adds some spice but I can tolerate it.}

And because I can be a lazy cook, I don’t usually use two different bowls.  I just throw it all in, stir it up and then refrigerate it for a little bit before digging in.