By now it's no secret that I love spicy cuisines like Mexican, Indian and Thai. For me the complex heat and spice profiles they provide are the perfect way to make vegan food really pop.
This version of cucumber salsa is simpler, but actually packs a bigger flavor punch into a less fussy recipe. This definitely takes a less is more approach.
Bright acid from the lime, a little heat from the peppers and fresh diced summer tomato and cucumber dance on the palate.
1 large cucumber, diced
1 large tomato, diced
1/2 medium red onion, diced
1 poblano, diced
1 jalapeno, minced
3 cloves garlic, minced
2 1/2 tbls olive oil
1 1/2 tbls hot sauce
1 lime, zest and juice
2 1/2 tsps salt
1 tsp black pepper
1 tsp crushed pepper flakes
Combine all ingredients in a bowl. Toss gently to mix well. Allow to chill for a few hours in the fridge.
After their stay in the fridge, the cucumber and tomato will have released their juices. Stir again before serving to thoroughly incorporate those flavors into the salsa dressing.
A refreshing and hydrating summer salsa with a touch of heat. Simple to make. Excellent to eat.