Do you read Food Network Magazine? Do you love those little booklets they insert every so often detailing 50 different ways to make one type of recipe or item? One recent issue detailed fifty easy and quick ways to make salsa. Since we’re neck deep now in the South’s summer Pit ‘O Flames, easy, cool foods are on my mind. As I perused the list of all the ways you could decorate a tortilla chip with tasties, this one jumped out. I’d never considered that a salsa could be creamy. Is that a stretch? Maybe. But it sure is a yummy one!
The recipe calls for a serrano pepper, which I do recommend. However, I couldn’t get one the day we needed it so I went with the old standby, ye old jalapeno. We only used half of it, so be the judge on how much heat you want in your salsa.
It also called for ancho chili powder, which I also couldn’t get. Le SIGH. We used regular and chipotle chili powders instead. One day I’m making it again with the right stuff, because as good as this was with substitutions, the real deal sounds even better.
But hubby raved over this salsa, so we’re all good. For now. Wink.
There’s a lot of beautiful, flavorful green in this recipe. And the best part is all you have to do is chop up some of it and throw in the rest. Since it’s so dang hot out there, we likey!
Just a little bit of the spices is all you need to add in lots of flavor. Cumin, mmm – love it!
Nothing left to do now except mix it all up! While the recipe says to also use crema, this is pretty close to our American sour cream, so we went with that. We may have even went with a bit more than called for.
We do advise chilling this prior to serving. It seemed to help all the flavors come together better. Serve it up with your favorite tortilla chips, use it as a garnish on some homemade Mexican goodness, whatever suits you. Even though this ended up being one big substitution exercise, the idea is that it’s a good base recipe for an easy salsa you can change up a little and still come out with a winner. As mentioned, hubby couldn’t get enough of it and was quite happy to inhale it as we went about prepping our next recipe. It doesn’t make a whole lot, though, so double it if you’ve got a large number of people wanting to munch on it.
Creamy Cucumber Salsa
from Food Network Magazine, May 2013
Prep Time: 20 minutes Chill Time: 30 minutes – 1 hour Level: Easy Serves: 3-4
- 2 cups diced, seeded cucumber
- 1/4 cup cilantro, chopped
- 1/4 cup scallions, chopped
- 1 serrano chili, diced
- 1/2 teaspoon ancho chili powder
- 1/2 teaspoon cumin
- 1/4 crema or sour cream (or more to taste)
- Lime juice, to taste
- Salt, to taste
Mix all the ingredients together except the lime juice and salt. Add more crema or sour cream to taste to get the level of creaminess that works for you. Add lime juice and salt a little at a time till the right flavor for you. Cover and chill in the fridge at least thirty minutes or up to an hour. Serve with tortilla chips, your favorite crackers, or along side other dishes. Enjoy!
Our substitutions: regular chili powder (1/2 teaspoon) and chipotle (1/4 teaspoon) in place of the ancho chili powder. We used sour cream in place of crema (you might find crema in your dairy aisle if your store carries Mexican items there). In place of the serrano chili we used half of a jalepeno, but serrano’s are nice if you can get one.
The regular cucumbers looked terrible at my store that day so I used those longer, slimmer English cucumbers. We used one whole one and about a quarter of another.