I know, I know, chips and salsa is a classic so why mess with it right? There’s nothing better than sitting down at a Mexican Restaurant and being served fresh chips and salsa. But I promise you, this recipe for cucumber salsa is SO GOOD. I typically only make it in the summer and I look forward to it every year because it’s just so refreshing. It’s also a great way to use up all of those cucumbers that go crazy in your garden at the end of the summer.
I cannot, for the life of me, remember who I got this recipe from but I’ve been making it for the past couple of years. It’s so simple and honestly, the hardest part is cutting up the cucumber. If you have a vegetable chopper, it might take you less than sixty seconds to throw it all together. In all honestly, I usually go for the dump/measure with your heart method when I make it, but for the sake of sharing it with you all, I tried my best at having measurements for the ingredients.
Four ingredients are all you need for cucumber salsa – yes four. Cucumbers, rotel, vinegar, and dry ranch seasoning. I think I remember the original recipe called for apple cider vinegar, but I am not a fan. So, I just switched it to white vinegar and loved it so I never even tried the apple cider version. You could also add in some red onion or hot rotel for more color and a little bite, but I usually don’t. The vinegar gives it a perfect bite in my opinon – it’s not spicy, but there’s just a little zing that spices it up.
My favorite chips to serve with it are the big triangle tortilla chips so I can really load it up with the salsa, but any chips will work! The salsa is so good fresh, but I think it’s best after it sits in the fridge for 2-3 hours and marinates for a little while. If you try this recipe, let me know what you think! And if you tweak it at all, I would love to know how so that I can try it sometime!
RECIPE:
2-3 cucumbers (chopped)
1 can rotel
1/3 cup dry ranch dressing
3/4 cup distilled white vinegar
DIRECTIONS:
1. Chop each cucumber into fine pieces and place in a bowl.
2. Add in the rotel, ranch, and vinegar and mix together.
3. Serve with tortilla chips or let sit in fridge for a few hours before serving.
If you want to check out some of my other recipes, you can find them here!
