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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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Zippy jalapeno, tart lime juice and garden-fresh cucumbers take center stage in this chunky salsa from Sandy Lee of Choctaw, Oklahoma. I always have more cucumbers than I can use, so I created this recipe, she says. It complements just about anything. Ingredients:
2 medium cucumbers, peeled, seeded and chopped |
2 medium tomatoes, chopped |
1/2 cup chopped green pepper |
1 jalapeno pepper, seeded and minced |
1 small onion, chopped |
1 garlic clove, minced |
2 tablespoons lime juice |
2 teaspoons minced fresh cilantro |
1 teaspoon minced fresh parsley |
1/2 teaspoon dill weed |
1/2 teaspoon salt |
baked tortilla chip scoops |
Directions:
1. In a large bowl, combine the first 11 ingredients. Cover and refrigerate for 1 hour. Serve with chips. Yield: 4 cups.
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