A-MAZING Cucumber Salsa

I just had a taste of an amazing cucumber salsa this morning (yes, this morning - there's never a bad time for salsa). SO good. It was so refreshing, and I could see myself consuming an entire batch alone. So off to the store I went to get what I needed to make it ASAP. It's the perfect taste for a hot day like today!

It had garlic scapes in it - and I had seen them at the farmer's market this weekend, but didn't know what they were, or what I would do with them. Enter my mom, who introduced me to the salsa, and Google, where I figured out exactly what they are! Here ya go:

Garlic scapes are the curly flower stalks snapped off the garlic plants (which is done to increase the size of the garlic bulbs for harvest). Garlic scapes can be chopped and used like garlic, or used as garlic-flavored scallions (mmmmmm - stir-fry?!). You should store them in the fridge, unwashed, loosely-wrapped in a plastic bag for up to 2 weeks.

So here's the recipe - amounts are guessed on - you know how I cook - I chop, toss and taste - so adjust to your own personal preference - enjoy!

Cucumber Salsa

1 cucumber, seeded and diced (I usually use seedless)
2 jalapenos, seeded and minced
½ white onion, minced
1-2 tbsp. EVOO
1 tbsp. vinegar
2 tbsp. fresh cilantro, chopped
2-3 tbsp. garlic scapes, chopped (taste one, see what you think - I used about 4)
1 tbsp. flat-leaf parsley, chopped
juice of 1/2 a lime (more or less, your call)
salt and pepper to taste

Combine all ingredients, toss gently to combine. Season with salt and pepper to taste. Cover and then refrigerate to let flavors combine. Serve with tortilla chips, or on top of a delish beef barbacoa, like I will be!

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A Cooking Baker

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