Use a chef's knife and cutting board to finely dice the cucumbers into small, uniform pieces, then transfer to a mixing bowl. Finely chop the fresh dill and add it to the bowl. Measure out lime juice using a citrus squeezer or by hand and pour over the mixture, then sprinkle with crushed red pepper flakes and a pinch of salt. Mix all ingredients thoroughly to combine, ensuring the flavors are evenly distributed. Cover and refrigerate for at least 10 minutes to allow the flavors to meld and the salsa to chill before serving.
2 cucumbers
Slice the cucumbers into small, uniform pieces until the bowl is filled with vibrant, crisp chunks. Finely chop the dill until fragrant and visibly green, then add to the bowl. Juice the lime directly over the mixture, catching seeds, and stir to evenly coat the cucumbers. Sprinkle crushed red pepper flakes and salt over the top, then stir thoroughly to combine all ingredients evenly.
2 tbsp fresh dill, 1 lime lime juice, 1/2 tsp crushed red pepper flakes, 1 pinch salt
Pour freshly squeezed lime juice over chopped cucumbers and dill in a mixing bowl. Stir well with a spoon or spatula to distribute the flavors evenly. The mixture should be moist but not watery, with visible small cucumber pieces coated in the fragrant dill and spice mixture.
1 lime lime juice
Once combined, cover the bowl with plastic wrap or a lid and place in the refrigerator. Allow the salsa to chill for a minimum of 10 minutes, during which the flavors will deepen and the texture remain crisp and refreshing.
Remove the salsa from the refrigerator, give it a gentle stir, and serve chilled as a topping for grilled meats, seafood, or as a side sauce. Its vibrant appearance and crisp texture make it an appealing addition to various dishes.
