This is one of the most popular salsas at the restaurant. And it is what I call a 'BASIC'. Once you have this one down - with just slight variations in ingredients you can make dozens of great salsas. After the recipe I'm gonna give you some of the many variations. We are constantly changing our salsa selection at the restaurant but this is one that we always have on hand....by popular demand. It's real popular for a number of reasons - 1. It has no chiles, so folks that don't like - or can't eat - the fiery stuff still get to enjoy the ritual....even little kids can enjoy it. 2. It tastes really good. 3. It actually seems to work to cool your mouth off after you get a bite of something too hot. You'll notice that I play it pretty loose with the amounts of ingredients - that's on purpose. As I said this is not science - the amounts just don't matter very much. As a matter of fact if you stick to exact measurements it won't be as good - because some lemons/limes are sweeter/more sour than others.....sometimes the cilantro is stronger tasting than other times. So as you make the salsa - taste the salsa and adjust it to taste the way you like it. It just doesn't make any difference if it's a little more or less lemony. Also I'm giving you instructions for making a very small batch if you like it you can just double up on the ingredients and if you hate it you haven't lost much. You really should make and try a batch before you do a whole bunch and serve it to your friends. This salsa is great on chips ..... it's wonderful as a refreshing substitute for the same old boring tartar sauce and it's absolutely great on anything breaded and fried from shrimp and fish to fried chicken, jalapeno poppers or chicken fried steak. This one is pretty much a no-brainer but it's really cool and refreshing - perfect for summer time fare. Here's what you're gonna need.

1 cucumber -- peeled

1 cup (or so) sour cream

1 bunch of cilantro

a couple of lemons or limes

a little salt - if you think it needs it

okay - let's rock and roll . Chop the cucumber and put it in a bowl. Now the food experts all tell you to scoop the seeds outÉ..nonsense! Use the whole thing. I slice the cucumber into thin strips the long way first - makes for easier chopping. Add the sour cream - one big spoonful at a time...stir. Look at it. Do you like the consistency? Hey, add some more sour cream... Now squeeze a lemon or a lime into the bowl...taste it. You want it to be lemony/limey, if it's not, squeeze another one. Chop the cilantro pretty fine and add it to the bowl.....stir it around, taste it - add some salt if you think it needs it, sprinkle something green (chives, parsley, cilantro, green onion - whatever) over it......... and bingo! You have a great, refreshing salsa. Easy, huh?

Thin the salsa out with some milk and you have a wonderful salad dressing.

Use fresh or dried whole tarragon instead of cilantro and add some buttermilk, or for that matter regular milk, and you have 'Aunt Maggie's Tarragon Buttermilk Ranch Dressing" (if you use the dried tarragon - let it sit for a while before using it to let the flavor of the herb spread a little).

Take a table spoon or two of the salsa and put it in the blender with a jalapeno chile - give it a spin or two and add it back into the bowl. Taste it. Not hot enough? Do it again. Too hot? Add some more sour cream, cucumber, and lemon/lime.

Put the whole thing into the blender and whip it up good. It'll taste the same but it will be a real pretty green color. Go ahead and call it your 'Secret Cucumber and Cilantro Green Goddess Dressing" I won't tell.

Put a couple of cloves of garlic into the blender with a little of the sour cream and beat it up good -- add it to the salsa/dressing and make up a name for it.

If you want to use it in place of Tartar Sauce for fried fish - add some toasted slivered almonds and call it "Mom's Cucumber Cilantro Tartar Sauce Amandine"

Slice the cucumber into thin rounds instead of chopping it - add some very thinly sliced onion rings and a touch of some vinegar and serve it as a salad.

Use unflavored yogurt instead of sour cream and dill instead of cilantro .

Make a chicken salad - the best you've ever tasted - by using tarragon instead of cilantro and cutting the cucumber into bite sized chunks. Add cooked chicken cut into the same size as the cucumber and serve it in a half an avocado on top of a mixed green saladÉÉ.it's incredible, easy too.

If you use yogurt and dill - try adding some cayenne pepper. Very Indian.

So go ahead, fool around with this one, and if you come up with some more tasty variations - send them along. I'll print them up. Maybe with your help we can put some of these high priced waddies out of business.