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
Scale
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
