Spicy cucumber salsa recipe

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cucumber salsa in jar on pretty plate with long metal spoon


Makes 1 jar

  • 1 cucumber, halved and deseeded with a teaspoon
  • 1/2 teaspoon Maldon sea salt
  • 1 teaspoon caster sugar
  • 4 tablespoons rice vinegar
  • 1 teaspoon chilli flakes (depending the the strength)
  • 2 teaspoons black mustard seeds


You will need a sharp knife, a mixing bowl, and a jar with a lid.


Prep time: 10 minutes
Cooking time: 0 minutes
Total time: 10 minutes

Spicy cucumber salsa recipe

Using little side dishes like this deliciously fresh cucumber salsa is what starts to make your cooking different. It combines bold flavours with new textures and colours, which can only enhance a meal. There’s no need to eat it all in one sitting (although you might decide to), but it’s one of those that takes 5 minutes to make and will sit happily in the fridge for up to 5 days. Try is as a pickle for cheese and oatcakes, as a moorish snack, as a side to a pork pie or pate, or as a relish for burgers, lamb meatballs or plainly cooked salmon.


Using a sharp knife, slice the cucumber as thinly as possible.

Place in a mixing bowl with the rice vinegar, Maldon sea salt, caster sugar, mustard seeds and chilli flakes.

Mix to combine.

Pour into a sealed jar and shake. The flavours will deepen and develop the longer it sits for so this is a great one to make in advance. It will last for 5 days in the fridge.



You can go crazy with flavourings on this one… I love the combination of mustard seeds and chilli, but coriander, fennel or cumin seeds would all sit well here. I’ve also added finelyΒ sliced shallots in the past. Which I enjoy (apart from the time I added two large shallots which dominated the flavour with an oniony sharpness).”

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