Cucumber Pico de Gallo
This refreshing and delicious cucumber pico de gallo recipe has the classic ingredients plus chopped fresh cucumber.
I normally make pico de gallo a few times a month but I had a cucumber in the fridge that needed to be used up so I whipped up this tasty cucumber pico de gallo and served it with tortilla chips. It was super easy to throw together and a zesty, refreshing, and flavorful salsa fresca we all enjoyed.
Cucumber Pico de Gallo
Ingredients
- 1/2 large English cucumber, seeded & finely diced
- 3 small Roma tomatoes, seeded & finely diced
- 1/2 small red onion, finely diced **If the flavor is too strong, soak in ice water for 10 minutes, drain & pat dry
- 1 jalapeno, seeded & finely diced
- Handful of fresh cilantro leaves, finely chopped
- 1 clove of garlic, minced
- Fresh lime juice, to taste
- Sea salt and freshly cracked pepper, to taste
How to Make Cucumber Pico de Gallo
Prepare the cucumber and tomatoes by seeding and finely dicing them, then place them in a colander in the sink. Sprinkle a little bit of sea salt on them and toss to coat, set aside for 20-30 minutes to allow them to drain excess liquid. Side Note: This will intensify their flavor and ensure that the only liquid in the salsa is the lime juice.
Prepare the cucumber pico de gallo by combing the diced cucumber, tomato, onion, jalapeno, cilantro, and minced garlic in a bowl. Add the lime juice and season with sea salt and freshly cracked black pepper, to taste; toss until evenly combined.
Cover with wrap and refrigerate to allow the flavors time to mingle.
Serve with tortilla chips. Enjoy.
Ingredients
- ½ large English cucumber seeded & finely diced
- 3 small Roma tomatoes seeded & finely diced
- ½ small red onion, finely diced **If the flavor is too strong, soak in ice water for 10 minutes, drain & pat dry
- 1 jalapeno seeded & finely diced
- Handful of fresh cilantro leaves finely chopped
- 1 clove of garlic minced
- Fresh lime juice to taste
- Sea salt and freshly cracked pepper to taste
Instructions
- Prepare the cucumber and tomatoes by seeding and finely dicing them, then place them in a colander in the sink. Sprinkle a little bit of sea salt on them and toss to coat, set aside for 20-30 minutes to allow them to drain excess liquid. Side Note: This will intensify their flavor and ensure that the only liquid in the bowl is the lime juice.
- Prepare the cucumber pico de gallo by combing the diced cucumber, tomato, onion, jalapeno, cilantro, and minced garlic in a bowl.
- Add the lime juice and season with sea salt and freshly cracked black pepper, to taste; toss until evenly combined.
- Cover with wrap and refrigerate to allow the flavors time to mingle.
- Serve with tortilla chips. Enjoy.
So fresh and delightful!
Bev has always made it with cucumber and it was only recently we discovered that this was not the norm. While she doesn’t use a recipe, I think it has the same ingredients as your version so I know I would like it. She usually makes it when we have something rolled or folded in a tortilla but not nearly as often as you do.
A very nice recipe for this sauce.