Servings:  about 1 quart


3   ea   Cucumbers peeled, seeded and diced small

2   ea   Tomatoes, diced small

.5  ea   Red Onion, diced small

2   ea   Jalapenos (fresh)seeded, minced

4   ea   Limes (juice)

2   tsp   Kosher Salt (add more if necessary)

2   tsp   Black Pepper

.5  bun Cilantro, finely chopped



  1. Mix all ingredients in a bowl and place in refrigerator for 1-2 hours
  2. Serve with chips or use as a condiment for tacos, fajitas, scrambled eggs, etc.


Cucumber Salsa:

¼ Cup: 14 kcal, 0.15 gm fat, 297 mg sodium