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Cucumber and Jalapeño Salsa

Pepino y Jalapeño Salsa This unusual salsa can be spooned over tostada salads or served as a table salsa with seafood or chicken.
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Ingredients

Makes about 1 cup

  • 1 medium cucumber peeled, halved lengthwise, and finely diced (about 1⁄4 inch)
  • 2 large jalapeño chiles seeded and finely chopped
  • 2 green onions finely chopped
  • 1 ⁄2 peeled carrot coarsely shredded
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon finely chopped fresh mint
  • 11 ⁄2 teaspoons unseasoned rice vinegar
  • 11 ⁄2 teaspoons olive oil
  • 1 ⁄4 teaspoon salt or to taste
  • 1 ⁄8 teaspoon fresh pepper or to taste

Instructions

  • In a medium bowl mix all of the ingredients together.

Notes & Wine Advice

Serve the salsa cold within 3 to 4 hours for best flavor.
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Course; Sauce
Cuisine; Mexican