Thursday, June 5, 2014

Cucumber Salsa

You ever find a food that you love so much you look for recipes that you can use it in?  Or that you can use as a substitute for other things?

That's Creme Fraiche for me.   I can eat it by the spoonful, straight out of the container, but I usually restrain myself.

It's so good on baked potatoes, used in Deviled Eggs, I've pretty much substituted it for sour cream and greek yoghurt in almost everything I cook.  

And it's not that bad for you either.  It's got protein and calcium and doesn't really have a lot of fat, cause the flavour packs a punch.  So a little goes a long way.

Usually.

 I saw a recipe for Cucumber Salsa awhile back and the dressing called for Sour Cream. 

Yeah right, I thought.   I'll see your Sour Cream, and raise you some Creme Fraiche. 

And I was right.    WOW!  I'm even more in love than before. 

I brought this to my weekly Friday gathering.  And those people who could eat cucumber and cilantro liked it, as did I.  Well, actually I think I loved it.  And I will make it again.  Just one warning though, if you dress it too early, you will end up with a fair amount of liquid, but you can just drain that off if you like.  I served this with pita chips, but I think it would go well with just about anything.

Recipe- adjust to your own tastes

2 cucumbers, peeled, seeded and diced very fine
1-2 Roma Tomatoes, diced very fine
1/2 red onion, diced/minced
1/4 cup chopped Parsley
1/4 cup chopped Cilantro
1- 2 garlic cloves, crushed and minced
1-2 Jalapeno's  seeded and diced finely

Dressing
1/2 cup Creme Fraiche
1-2 tsp. Lemon Juice
1-2 tsp Lime Juice
1/4-1/2 tsp. Cumin

Mix the fresh veggies together and give them a quick grind of sea salt, let them sit for awhile and get acquainted.

 I had to take this shot, after chopping, mincing and peeling.  They just looked so purty.
 Fresh Parsley, straight out of my garden, how cool is this?
 And when you go to chop it up, roll it up into a tight bundle and then cut across it, making a chiffonade, then just cross cut it.  Makes it a lot easier to chop.
 Everyone into the bowl now.  

 Toss the veggies together.



Mix dressing ingredients together and let that sit in the fridge for a little.









Just before serving, pour dressing over the cucumbers and mix together, serve with crackers or pita bread or tortilla chips.









I think I would make this again, but next time, just wouldn't add quite so much dressing, and I would definitely add more jalapeno's and cumin.  

I wonder how this would taste on a sub?  hmmm, I think I'm getting ideas.

Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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