Hello cucumber season! I’ve picked over 100 cucumbers from the garden in the last few weeks so they’ve been a part of literally every meal. This salsa recipe is a result of cucumber abundance and turned out so well that it’s worth sharing.
You’ll find this dish to be refreshing, making it especially enjoyable on a hot summer day. For the most flavor, refrigerate prepared salsa overnight. However, if you’re making it as a last minute dish, even an hour of refrigeration will do.
I made this salsa with heirloom slicing cucumbers. Slicing cucumbers are the most common cucumbers at the grocery. If you’re using a variety with a watery center, be sure to scoop the middle out prior to dicing. Mini or English cucumbers can be used whole since they have a more firm center.
Cucumber Peach Summer Salsa with Homemade Tortilla Chips
- 2 cups chopped cucumbers
- 2 cups chopped peaches
- 1/4 cup diced red onion
- 1 T minced fresh mint leaves
- 1 lime, juiced
- 2 T honey (or date syrup)
- 1/2 tsp salt
- 12 6-inch corn tortilla shells
- To avoid excess liquid, slice cucumbers in half lengthwise and run a spoon down the middle to remove watery center. It's okay if some seeds remain. Chop cucumber into 1/4 inch cubes.
- Combine all ingredients. Can be enjoyed immediately, but for best flavor, refrigerate overnight.
- Enjoy with tortilla chips, over a bed of greens or eat as is!
- Preheat oven to 300 degrees F.
- Slice tortillas into 8 wedges. Arrange wedges on 2 baking sheets. They can be next to each other, just not overlapping.
- Bake for 25-30 minutes, or until starting to brown. Watch these carefully as they can burn quickly.