Crisp Cucumber Salsa | Extension | West Virginia University

Ingredients

• 2 cups finely chopped cucumber, peeled and seeded
• ½ cup finely chopped seeded tomato
• ¼ cup chopped red onions
• 2 tablespoons of minced, fresh parsley
• 1 jalapeno pepper, seeded and chopped
• 4 ½ teaspoons minced, fresh cilantro
• 1 garlic clove, minced
• ¼ cup of reduced-fat or light sour cream
• 1 ½ teaspoons of lemon juice
• 1 ½ teaspoons of lime juice
• ¼ teaspoon of salt
• ¼ teaspoon of ground cumin
• Baked tortilla chip scoops