Cool and refreshing salsa dip for hot summer days.
1/2 English cucumber cut in half lengthwise and seeded
1 large tomato quartered and seeded (or substitute 2 Roma tomatoes)
1 jalapeño ribs and seeds removed
2 cloves garlic minced or crushed
2 tablespoons cilantro leaves
1 tablespoon lime juice
1/2 teaspoon kosher salt
Place all ingredients into a food processor, and pulse until evenly chopped.
Add additional lime juice or salt to taste. Serve over tacos or with chips for dipping.
Using a food processor makes this recipe very fast, but of course you can dice all the ingredients by hand if you prefer.