Cucumber, Poblano & Orange Salsa

This salsa can be served with chips as an appetizer, but shines on fish, chicken or shrimip tacos. It is a delightful alternative to the usual condiment. The poblano does not contribute much heat, but has a pleasant piquant flavor which is an excellent match to the sweet oranges. Leave the cheese out for a dairy-free option.

Cucumber, Poblano & Orange Salsa

Prep Time 10 minutes
This salsa can be served with chips as an appetizer, but shines on fish, chicken or shrimip tacos. It is a delightful alternative to the usual condiment. The poblano does not contribute much heat, but has a pleasant piquant flavor which is an excellent match to the sweet oranges. Leave the cheese out for a dairy-free option.
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Servings 4

Ingredients
 

  • 1 english cucumber, about ¾ pound, diced small
  • ½ large white onion, chopped
  • cup cilantro, chopped
  • 1 small poblano pepper, seeded and chopped
  • 1 teaspoon ground cumin
  • ¼ cup crumbled feta or queso fresco
  • 2 fresh mandarin oranges, peeled, segmented and diced
  • 1 fresh mandarin orange, juiced
  • ½ lime, juiced
  • 2 teaspoons honey
  • 1 teaspoon kosher salt

Instructions
 

  • Combine all ingredients in a bowl and stir well. Taste for seasoning and add more salt or lime juice if necessary. Salsa can be served immediately, or can be made up to 8 hours ahead and refrigerated until ready to use.
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