¡Feliz Friday! I don’t think I’ve ever been more ready to get my weekend on! This salsa is a simple way to spice up your summer spread. I love that it starts off cool and refreshing and dances off the tongue with a kick, depending on the spiciness of the shishitos. Shishito peppers are a mysterious breed as you never know which one will pack in a spicy punch. Personally, I kind of love the mystery behind the “shishito roulette.” So daring, I know! I made this for shrimp tacos and added a drizzle of crema for a cool, creamy balance. Pile it on your grilled meat, salad or eat as is with chips.
¡Buen provecho!
Shishito + Cucumber Salsa
Ingredients
- 2 cups cherry tomatoes, quartered
- 1 clove garlic, minced
- ¼ yellow onion, minced
- 1 cucumber, diced
- 4-5 shishito peppers, thinly sliced
- 1 Tablespoon extra virgin olive oil
- juice and zest of 1 lime
- salt and pepper to taste
Method
- Combine all ingredients in a medium bowl.
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