Directions
- 1Dice cucumber, tomatoes, and onion into small, even pieces.
- 2Finely mince the jalapeño and chop the cilantro.
- 3Add all ingredients to a mixing bowl.
- 4Pour in lime juice and rice wine vinegar.
- 5Sprinkle in the ranch dressing mix (about 2 tablespoons).
- 6Toss well until evenly coated.
- 7Cover and refrigerate for at least 1 hour to let flavors come together.
- 8Stir again before serving and serve chilled.
Ingredients
- 2 cups diced cucumber
- 1 cup diced Roma tomatoes
- 0.5 cup finely diced onion
- 1 –2 jalapeños, finely minced
- 0.25 cup chopped fresh cilantro
- 1 lime lime juice
- 1 tablespoon rice wine vinegar
- 1 packet ranch dressing mix
Equipment
box choppersmall dicing blademixing bowl
Tips
- For English cucumber and mini cucumbers, leave the seeds in. For others, remove them.
- Most of the heat in jalapeños is in the pith and seeds; remove them for milder salsa.
- Roll lemons or limes on the counter or microwave them for 15-30 seconds to get more juice.
- Rice wine vinegar and rice vinegar are the same thing.
- If salsa gets watery after chilling, just stir it.
- To make it chunkier, use more cucumber. To make it punchier, add a second lime.
- This salsa is best served ice cold, straight from the fridge.
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