Video and recipe by Suzy Karadsheh (themediterraneandish on social media)
This “no-tomato” salsa is the perfect spring snack or side dish. The combination of the Aleppo pepper and the crunch of the pistachios gives it that sophisticated Mediterranean flare that’s currently trending for anyone craving clean eating and bold flavors. Whether you’re dipping pita chips or topping grilled fish, it’s the superior way to do cucumber season.
Ingredients:
- English cucumber: The base for this cucumber salsa, replacing the classic tomato for an extra refreshing twist. Look for English cucumbers (or swap in 3-4 Persian cucumbers), which have a more tender skin and sweeter flesh. If all you have is a standard slicing cucumber, peel off the skin entirely as it tends to be bitter.
- Jalapeños: Add a fair bit of heat, especially if you get a spicy one! Remember you can always adjust to your taste.
- Red pepper flakes: Add a nice kick, but if you have Aleppo pepper or Urfa Biber you should sub those in. They’ll add a more nuanced flavor with a slight hint of smokiness.
- Shallots: Add a mild onion flavor without overpowering. I find white and yellow onions too dominant here, but you can substitute with green onions or 1/2 of a red onion if shallots are unavailable.
- Cilantro adds a fresh note that’s crucial to a good salsa. I wouldn’t try to swap with dried herbs, but parsley, dill, mint, or a combination would work if you’re not a cilantro person.
- Kosher salt enhances the flavor.
- Lime juice adds a fresh zing essential to any good salsa recipe. Lemon juice would also work.
- Extra virgin olive oil marries the salsa’s flavors.
- Pistachios are optional, but they lend a nice buttery richness, crunch, and Mediterranean-style twist to the classic salsa. Pine nuts, walnuts, or almonds could also work.
Directions:
- Stripe the cucumber: Trim the ends off a large English cucumber. Starting at one end, peel off a strip of skin lengthwise. Skip a section and then peel another strip next to the first one, leaving a strip of skin in between. Continue this pattern, peeling and leaving strips, until you have “partially peeled” or “striped” the entire cucumber. (Leaving a small amount of peel gives added texture and flavor to the cucumber without overpowering.)
- Seed and chop the cucumber. Cut the cucumber in half lengthwise, then use a metal spoon to scrape out and discard the seeds (this prevents the salsa from getting watery). Chop the cucumber into small pieces and add to a medium mixing bowl.
- Mix. To the mixing bowl, add 1 to 2 chopped jalapeños, 1/2 teaspoon Aleppo pepper, 1 to 2 finely chopped shallots, 1 cup roughly chopped cilantro, the juice of 2 limes, a drizzle of good extra virgin olive oil, a big dash of salt, and 2 tablespoons chopped pistachios (optional). Toss to combine. Taste and adjust the seasoning to your liking.
