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Spicy Cucumber Salsa

Serve with Spice-Rubbed Grilled Salmon with Spicy Cucumber Salsa.

  • Yield: Makes 6 cups
Spicy Cucumber Salsa

Photography: Thibault Jeanson

Source: Martha Stewart Living, June 1996


  • 2 seedless cucumbers (2 pounds)
  • 2 medium shallots, peeled and trimmed
  • 1 1/2 tablespoons minced jalapeno pepper
  • 1 1/2 cups loosely packed fresh mint, chopped medium fine
  • 2 tablespoons champagne vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil


  1. Peel cucumbers in strips for a striped effect. Cut in half lengthwise; remove any seeds. Cut crosswise into 1/8-inch slices.

  2. Combine cucumbers, shallots, jalapeno, and mint. In a small bowl, combine vinegar, salt, and pepper. Gradually whisk in olive oil until combined. Pour over cucumbers, and toss gently to combine. Serve.

Reviews (2)

  • carlaird 11 Nov, 2008

    add whole jalpeno for kick!!

  • sewing123 11 Jul, 2008

    I took the idea of this recipe and switched it around with things I had on hand. Instead of shallots, I used a small white onion. Instead of mint, I used parsley. Instead of vinegar, I used lime juice. I added a little bit of sugar to take off the edge and it was fabulous! I paired it with Martha's Grilled Salmon with Citrus Sauce and some lemon rice. Yummo!

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