This recipe is great for the weeks where you start seeing cucumbers before tomatoes at the market – however, all of the ingredients can be found throughout the main growing season, so use this recipe whenever suits! Cucumber has a cooling effect that plays well with chili pepper.
- 1 large cucumber
- 4 radishes
- ½ red onion
- 2 cloves garlic
- ½ – 1 whole jalapeño, or depending on season, dried chile flake
- 1 lime (optionally, 2 tbsp quality salad vinegar)
- 1 tsp cumin
Cut your cucumber in half lengthwise and scoop out the seeds. Then, dice the remaining solid flesh of the cucumber into small pieces. Shred or cut your radishes into small batons. Dice your red onion as small as possible, and mince the jalapeño and garlic. Grate your lime, reserving the zest, and juice into a small bowl (or optionally, add your vinegar to a bowl instead.) Toss the remaining ingredients in the bowl with the juice. Serve with tortilla chips, in a fish taco, or with melon slices!
Find cucumbers near you on our Find Food and Farms database!
Claire Butler is the Content Strategy Specialist for Taste the Local Difference. Contact her at [email protected].