sketch of Bob above the  recipe.

CRISP CUCUMBER SALSA (from Sandy Reneaud)

2 c. finely chopped seeded, peeled cucumber
1/2 c. finely chopped seeded tomato
1/4 c. chopped red onion
2 T. minced fresh parsley
1 jalapeño pepper, seeded and chopped
4 1/2 t. minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c. sour cream
1 1/2 t. lemon juice
1 1/2 t. lime juice
1/4 t. ground cumin
1/4 t. seasoned salt
tortilla chips

In a small bowl, combine the cucumber, tomato, red onion, fresh parsley, jalapeño pepper, cilantro and minced garlic. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

Cucumber Salsa recipe is published in our July, 2014 Menu Minder, Issue #369.