Cucumber, Poblano & Orange Salsa

If pushed to come up with my FAVORITE thing about this salsa, I’d probably have to say it’s versatility.

“Wait, not its flavor?? Can something so versatile also be truly delicious?”

OF COURSE I wouldn’t give you anything that didn’t have STUNNING flavor! The oranges, poblanos and briny feta amp it up, and the cucumber crunch provides a unique salsa base. I developed this for a recent cooking demonstration, one where I featured fresh fruit in savory salsas, and now I cannot stop making it at home!

But back to its VERSATILITY, it’s just that there are SO many different ways to enjoy it… let me count a few:

  1. Chip ‘n dip option. The cucumber and orange tame the poblano heat, and pair beautifully with salty tortilla crisps.
  2. Salad topper. When doing initial recipe testing, I made a BIG batch, more than we could eat with chips. I put a few big scoops on salad greens and gave it to my husband for lunch, drizzled with a little olive oil, and he loved it! Add grilled chicken or shrimp for a heartier main course.
  3. Taco filler. Warm up tortillas and pick your favorite protein or vedge.  Spoon salsa over top and serve with extra limes and hot sauce. It provides a great crunch to grilled steak, chicken, shrimp or even roasted veggie tacos (try it with cubed sweet potatoes, slow roasted in the oven with a drizzle of olive oil, a pinch of garlic powder, chili powder, cinnamon and salt).
  4. Served with fish. Use as a topping for simple grilled or roasted fish.

Now it’s your turn. ¡FIESTA!

Any Tips or Tricks, or Anything Else to Know?

  • I enjoy the briny flavor the feta cheese brings, but if you want dairy-free, simply leave it out.
  • You can roast the poblano pepper to add a little smokiness and extra flavor to the salsa. (Place the pepper under the broiler- or if you have a gas stove, directly over the flame- until charred. Wrap in foil until cool enough to handle, then peel off the blackened skin and remove the seeds. Chop it up and add to the remaining ingredients.)
  • I like using the small, “Cuties” in this recipe because the orange segments are smaller and have a good amount of sweetness. If you have a navel orange or other type, feel free to use it instead. Just cut the segments into bite-sized pieces, and realize they may release a little more liquid into the dish.
  • Honey brings out the sweetness in the fruit, but if you like you can substitute agave syrup or brown sugar.

Cucumber, Poblano & Orange Salsa in a glass jar with orange gasket and metal clasp

Make Ahead Healthy Dinner Party Quick & Easy Mid-Week


Cucumber, Poblano & Orange Salsa

Prep Time10 mins
Servings: 4


  • 1 english cucumber about ¾ pound, diced small
  • ½ large white onion chopped
  • cup cilantro chopped
  • 1 small poblano pepper seeded and chopped
  • 1 teaspoon ground cumin
  • ¼ cup crumbled feta or queso fresco
  • 2 small “cutie” oranges peeled, segmented and diced
  • 1 small “cutie” orange juiced
  • ½ lime juiced
  • 2 teaspoons honey
  • 1 teaspoon kosher salt


  • Combine all ingredients in a bowl and stir well.Taste for seasoning and add more salt or lime juice if necessary. Salsa can be served immediately, or can be made up to 8 hours ahead and refrigerated until ready to use.

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