Start by preparing your vegetables for the Cucumber Salsa. Peel and halve the cucumbers, then scoop out the seeds and dice them into ½ cm cubes. Repeat the process with your Roma tomatoes, ensuring they are similarly diced for a consistent texture.

In a strainer placed over a bowl, combine the diced cucumbers and tomatoes. Generously sprinkle them with sea salt, then gently stir to mix. Allow the mixture to sit for 30 minutes to drain excess moisture.

Once the vegetables are well drained, transfer them to a large mixing bowl. Add in the diced white onion, finely chopped jalapeños, and fresh cilantro, along with the freshly squeezed lime juice. Stir everything together until evenly mixed.

You can serve it immediately for a fresh crunch or let it chill in the refrigerator for about 30 minutes.