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Crisp Cucumber Salsa




Source of Recipe


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Crisp Cucumber Salsa

Tasteofhome.com - e-mail
Simple & Delicious June/July 2010
Prep/Total Time: 20 min.
Yield: 2-1/2 cups (10 servings)

Here's a fantastic way to use cucumbers. You'll love the creamy and crunchy texture and super-fresh flavors. —Charlene Skjerven, Hoolpe, North Dakota


Ingredients:
2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 tablespoons minced fresh parsley
1 jalapeno pepper, seeded and chopped
4-1/2 teaspoons minced fresh cilantro
1 garlic clove, minced

1/4 cup reduced-fat sour cream
1-1/2 teaspoons lemon juice
1-1/2 teaspoons lime juice
1/4 teaspoon ground cumin
1/4 teaspoon seasoned salt
Baked tortilla chip scoops

Directions:
1. In a small bowl, combine the first seven ingredients.

In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

1/4 cup (calculated without chips) equals 16 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 44 mg sodium, 2 g carbohydrate, trace fiber, 1 g protein. ++++ Diabetic Exchange: Free food.