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Cucumber Salsa Recipe

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This easy cucumber salsa is cool, crisp, and packed with flavor from Rotel tomatoes, ranch seasoning, dill, and vinegar. It comes together in minutes and makes the perfect summer snack, appetizer, or potluck dish. Serve it with Tostitos Scoops® chips—the sturdy scoop shape is essential for holding up to the chunky salsa.

Ingredients

  • 2–3 large cucumbers, peeled and diced
  • 1 (28 oz) can Rotel, undrained
  • 2 TBSP ranch seasoning mix
  • 1 tsp dried dill weed
  • ¼–⅓ cup white vinegar (adjust to desired juiciness)
  • 1 bag Tostitos Scoops® tortilla chips, for serving

Instructions

  • Peel and dice the cucumbers into bite-sized pieces.
  • Add the cucumbers to a large mixing bowl.
  • Pour in the entire can of Rotel, including the juices.
  • Add the ranch seasoning and dill weed.
  • Pour in ¼ cup white vinegar and stir well. Add additional vinegar, up to ⅓ cup, if you prefer a juicier salsa.
  • Refrigerate for at least 30 minutes before serving to allow the flavors to blend.
  • Serve chilled with Tostitos Scoops® tortilla chips.

Notes

  • Tostitos Scoops® chips work best for this recipe. Traditional flat tortilla chips tend to break under the weight of the chunky cucumber salsa.
  • For extra flavor, prepare the salsa a few hours ahead of time and refrigerate until serving.
  • If your cucumbers are especially large, start with 2 and add a third if needed for the desired ratio of cucumber to tomato.
  • This salsa becomes more flavorful as it sits and chills.

Find it online: https://ourgratefulkitchen.com/cucumber-salsa-recipe/