You will need:
One large cucumber
One small or medium onion
One medium jalapeño or spicy pepper of your choice
Gather all your ingredients, a cutting board, a medium bowl, and a sharp knife. Finely dice your onion, and put it in the bowl.
Seed and dice your jalapeño, and add it to the onion.
Peel your cucumber, and dice it. I like to remove at least half of the seeds, sometimes more, because cucumbers will put off a lot of water and make the salsa runny.
Add in a sprinkle of salt and half a teaspoon of cumin, and toss to mix.
Next, mix in a large spoonful of sour cream (probably two or three tablespoons). Give it a taste now.
Sprinkle in more cumin if necessary, and a shake of red pepper and chili powder. Stir, taste again, and adjust seasonings as needed.
I ended up using about two teaspoons of cumin, and half a teaspoon each of salt, red pepper, and chili powder. Serve immediately.
If making this in advance, let it sit at room temperature for at least half an hour before storing it. This will allow the cucumbers to release their water, and then you can drain the salsa and put it away. Store in an airtight container in the refrigerator for up to two days. Longer than that and it can get pretty gnarly.
The boring stuff:
Makes roughly three cups.
Takes about fifteen minutes to prepare, depending on how fast you chop.