Cucumber Pico De Gallo

cups

The cucumber pico de gallo offers a delightful combination of freshness, tanginess, and a subtle hint of spiciness. This recipe is incredibly simple and easy to make and is the perfect dish for your summer cookouts!

prep 10

Resting time 10

total 20

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Equipment

Sharp knife
Cutting board
mixing bowl

Ingredients

▢ 3 medium firm tomatoes (seeded and diced)
▢ 1 large cucumber (peeled, seeded, and diced)
▢ 1 medium white onion (chopped)
▢ 2-3 serrano or jalapeño peppers (chopped)
▢ 1 bunch cilantro (finely chopped)
▢ 1-2 limes
▢ 2 Tablespoons vinegar (optional)
▢ salt (to taste)

Instructions

Place diced tomatoes, cucumber, onions, and chilies in a mixing bowl.
Add chopped cilantro and squeeze the juice of one lime over.
Add the vinegar (optional) and season everything with salt. Mix well to combine all ingredients.
Adjust salt and lime juice if needed.
Cover the bowl and place in the fridge for 10 minutes before serving.

Notes

Tomatoes and cucumbers can contain excess moisture and seeds that may make the pico de gallo watery. To prevent that I suggest removing the seeds and core of both ingredients.
If you prefer a milder salsa, remove the seeds and membranes from the chili peppers before chopping them. This will help reduce the spiciness.

Nutrition Information