Cucumber Salsa (Cucumber Pico de Gallo) Recipe
Introduction
This refreshing cucumber salsa, also known as cucumber pico de gallo, is a crisp and zesty twist on the classic salsa. It’s perfect as a light snack, a topping for tacos, or a side for grilled dishes.
Ingredients
- 2 medium cucumbers (peeled and diced)
- Juice of 1 lemon or 2 limes
- ½ of a small red onion (minced)
- 2 tablespoons of olive oil
- A decent-sized handful of cilantro (chopped)
- 1-2 chiles
- Salt and pepper to taste
Instructions
- Step 1: In a bowl, combine the diced cucumbers, lemon or lime juice, minced red onion, olive oil, chopped cilantro, and chiles.
- Step 2: Mix everything well, then season with salt and pepper to your taste.
- Step 3: For best flavor, let the salsa sit for about 30 minutes to allow the ingredients to meld, though it can also be enjoyed immediately.
Tips & Variations
- If you prefer less heat, remove the seeds from the chiles before chopping.
- Try adding diced tomatoes or bell peppers for extra color and texture.
- Use fresh lime juice instead of lemon for a more traditional pico de gallo flavor.
Storage
Store the cucumber salsa in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, but you can reheat slightly or serve chilled as a refreshing accompaniment.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of chiles in this salsa?
Yes, you can use jalapeños, serranos, or any chili you prefer based on your desired spice level.
Is it necessary to peel the cucumbers?
Peeling helps to keep the salsa smooth and avoids any bitterness, but if you enjoy the texture and nutrition, you can leave the skin on, especially if using seedless cucumbers.
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Cucumber Salsa (Cucumber Pico de Gallo) Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This refreshing Cucumber Salsa, also known as Cucumber Pico de Gallo, is a light and zesty condiment perfect for adding a crisp, tangy burst of flavor to any meal. Featuring fresh cucumbers, vibrant lime juice, red onion, cilantro, and a touch of heat from chiles, this no-cook salsa is quick to prepare and perfect as a side or topping for grilled dishes, tacos, or chips.
Ingredients
Produce
- 2 medium cucumbers, peeled and diced
- Juice of 1 lemon or 2 limes
- ½ small red onion, minced
- 1–2 chiles, finely chopped
- A decent-sized handful of cilantro, chopped
Pantry
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare Ingredients: Peel and dice the cucumbers, mince the red onion, chop the cilantro, and finely chop the chiles. Juice the lemon or limes to yield fresh citrus juice.
- Combine Ingredients: Place all the prepared ingredients—cucumbers, red onion, cilantro, chiles—in a mixing bowl. Add the citrus juice, olive oil, salt, and pepper.
- Mix Well: Gently toss all the ingredients together until evenly combined, ensuring the cucumbers are well coated with lime juice and oil.
- Rest (Optional): Allow the salsa to sit for about 30 minutes to let the flavors meld together, though it can be enjoyed immediately if pressed for time.
- Serve: Serve chilled or at room temperature as a fresh topping or side dish.
Notes
- For a spicier salsa, increase the number of chiles or add some jalapeño.
- To reduce acidity, use lemon juice instead of lime juice if preferred.
- This salsa is best enjoyed fresh but can be refrigerated in an airtight container for up to 2 days.
- Peeling cucumbers helps reduce any bitterness and adds to the salsa’s crisp texture.
- Adjust salt and pepper according to taste to enhance the overall flavor balance.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Mexican
Keywords: Cucumber Salsa, Pico de Gallo, Fresh Salsa, Mexican Condiment, No Cook Salsa, Healthy Snack, Summer Recipe
