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Coconut-Lime Cucumber Salsa

Yields: 6 servings
Make this recipe how many times?
Savory Spice Shop Ingredients
Chile, Aji Amarillo, Ground 1 oz bag $2.45

Ingredients:

  • 1/2 cup Coconut-Lime Simple Syrup*
  • 2 large cucumbers, seeds removed and diced small
  • 2 large green onions, white and green parts thinly sliced
  • 2 sprigs fresh mint leaves, chopped
  • grated zest and juice of 1 lime
  • 1 tsp. ground aji amarillo chile

Notes:

Recipe also works with Aleppo crushed red pepper flakes in place of ground Aji Amarillo chile. *Click here for the Coconut-Lime Simple Syrup recipe.

Directions:

Combine all ingredients in a medium bowl. Refrigerate salsa for an hour or so before serving.

Serving Suggestions:

Makes a great topping for grilled fish, chicken or tacos. Serve as a dip with pita chips. Or add 1 cup of cooked couscous or quinoa and serve as a side salad.

Yields:

6 servings

Thanks to:

Savory Spice Shop Test Kitchen
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Coconut-Lime Cucumber Salsa

"My spice shipment just arrived. Oh my gosh! Your spice blends are nuts! I could sit and eat them out of the jar with a spoon! I have been put on a extremely low sodium diet and am allergic to garlic, so my past enjoyment of cooking had disappeared into bland, boring, plain dishes. I had begun to dread mealtime. There just isn't much out there in the non-salt spice blend category to inspire me. Not anymore! Just WOW!"

-Kelly T. from Vero Beach, FL

Coconut-Lime Cucumber Salsa


Yields: 6 servings

Ingredients:

  • 1/2 cup Coconut-Lime Simple Syrup*
  • 2 large cucumbers, seeds removed and diced small
  • 2 large green onions, white and green parts thinly sliced
  • 2 sprigs fresh mint leaves, chopped
  • grated zest and juice of 1 lime
  • 1 tsp. ground aji amarillo chile

Notes:

Recipe also works with Aleppo crushed red pepper flakes in place of ground Aji Amarillo chile. *Click here for the Coconut-Lime Simple Syrup recipe.

Directions:

Combine all ingredients in a medium bowl. Refrigerate salsa for an hour or so before serving.

Serving Suggestions:

Makes a great topping for grilled fish, chicken or tacos. Serve as a dip with pita chips. Or add 1 cup of cooked couscous or quinoa and serve as a side salad.

Yields:

6 servings

Thanks to:

Savory Spice Shop Test Kitchen
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.