Safety Warning: When handling hot chile peppers, do not let your skin come into contact with the seeds. It is recommended to wear gloves or generously cover your fingers with shortening or cooking spray. If the chile pepper seeds do come into contact with your skin, the seeds can create a burning sensation - do not rub your eyes! Unfortunately, I learned this lesson the hard way when pickling jalapenos one summer. I called the Poison Control and this is what they advised: Soak your hands in a bowl of milk or Milk of Magnesia until the burning sensation subsides. Rubbing sour cream all over your hands would probably have the same cooling effect also.
In a large bowl, combine cucumber, onion, bell pepper, cilantro, garlic, jalapeno chile pepper, and lime juice. Add salt to taste. If your salsa is too hot for your taste, add some additional chopped cucumber. If not hot enough, carefully add a little more chile pepper.
Cover with lid or plastic wrap and let sit in the refrigerator for 2 hours for the flavors to combine.
Serve with corn chips, tortillas, tacos, burritos, tostadas, etc.
* How hot you make your salsa depends on the kind of chilies and the amount you use.
Cucumber Salsa Recipe: https://whatscookingamerica.net/Appetizers/Cucumber-Salsa.htm