Collard Green Tacos with @BeyondMeat Fiesta flavor crumbles and Cucumber Carrot Nectarine Salsa.
A few years ago, Bob and I wondered into a Mexican restaurant in the old town section of Frederick MD.
For once, we didn’t have a coupon which is normally our habit for trying out new places. But we’re glad we found this spot. The most memorable part of the meal was a simple, spicy salsa on each table that used cucumbers for the base. It also had tomato and onion but the cucumbers were definitely the dominant flavor and texture. It took a few chip scoops to get used to that background but we ended up loving the difference they made. A few bowls later, I told myself I’d have to try making this one at home soon.
Well, it’s been at least 2 years now but I’m finally getting around to making my own version of the cucumber salsa from that day.
I love the flavor contrast you find in ‘peach’ salsas. This version today uses fresh, summer nectarines for a similar fruity sweet background for the spices in the dip. I like the mildness of the sweet and how it blends with the stronger tang from the tomatoes, onion and spice. The cucumber lends itself to the Mexican traditional salsa flavors and textures. It’s a crunchy salsa for sure. If you’d like a smoother texture, blanch the carrots some prior to chopping. For a super smooth salsa, you could peel your cucumbers as well. I used an organic cuc in this and I don’t mind the crunch so I left my skin on. The acids in the tomato will break down the carrot and cuc texture a bit after it sits in the fridge but not much. This salsa will stand up to a week in the fridge if you want to get ahead of the game in preparing for your party!
Great for a potluck or housewarming dish as well!
I used carrots for a salsa already that was a big hit. If you’d like to check that version out, click HERE for the recipe.
- 1 Large Organic Cucumber, diced
- 1 Large Tomato, diced
- 1 Jalapeno Pepper, seeded and diced
- 1 Medium Onion, diced
- 1 Very Ripe Nectarine, chopped
- 1 Large Carrot, diced small
- 1 Tbs. Chopped Garlic, or 1 tsp. of Garlic Powder
- 2 Tbs. Dried Cilantro or 1 cup Fresh Cilantro chopped
- 1 tsp. Salt (optional)
- 1/2 tsp Black Pepper
- 1 tsp. Dried Cumin
- Hot Sauce to taste ( I used about 3 Tbs. of Cholula Hot Sauce in mine)
- Combine all ingredients in a glass bowl and chill in the refrigerator for at least 1 hour, overnight is best.
- Serve with chips or as a topping for a variety of Mexican dishes.
- Makes 3 - 4 cups. Stores in a sealed container in the refrigerator for up to 2 weeks.
Have a great Labor Day Weekend!
Still time to enter to win a copy of ‘The Homemade Vegan Pantry’ Click HERE to enter the giveaway.
More from my site
- From ‘AnUnrefinedVegan.com’ Annie’s Apricot Tartlettes – Family Favorite Desserts entry for August
- Oil-Free ‘Clean Out The Fridge’ 3 Bean Vegan Chili