Cucumber Salsa
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Sometimes summertime cucumbers are sweet, crisp and juicy. But sadly, sometimes their counterpart is the bitter, dry, rubbery cucumber. Do not despair! This is a great recipe for either type of cucumber. Because the cucumbers are combined with so many other flavors they have a lovely background crunch that is not ruined by bitterness. If your cucumbers are large with large tough seeds, do remove and discard the seeds.
Cucumber Salsa
4 medium-large cucumbers (3-4 pounds)
2 large sweet peppers– seeded and cut in chunks
1-2 jalapeño or other spicy peppers – seeded and diced
1 medium onion – peeled and cut in chunks
3 cloves garlic – crushed
½ Cup fresh herbs – parsley, dill, fennel fronds, basil or cilantro
1 teaspoon salt
2 Tablespoon sugar
2 Tablespoons coriander seeds
1-2 teaspoons cumin seed
1-2 teaspoons mustard seeds
1 Cup cider vinegar
Peel cucumbers and cut in half long-ways. If seeds are large and tough remove and discard seeds. Cut in chunks. Using a food processor or a knife pulse or chop cucumbers to finely but NOT puree. Put into a fine mesh strainer over a bowl and squeeze out cucumber water. Save the water for a refreshing drink and put strained cucumbers into a large bowl.
Chop remaining vegetables and herbs and seeds in batches to finely dice but NOT puree.
Combine everything with cider vinegar. Allow to sit for several hours before serving.
Pack in jars and store in the fridge. Relish will keep for several weeks in the fridge
Serve with tortilla chips, quesadillas, tacos, shrimp, bean burgers, on sandwiches, crackers, grilled hamburgers, omelets, or crostini.