Description
A fresh and zesty Cucumber Pico De Gallo recipe combining diced tomatoes, crunchy cucumbers, spicy peppers, and tangy lime juice for a vibrant Mexican-style salsa that’s perfect as a dip or topping.
Ingredients
Vegetables
- 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
Other Ingredients
- 1-2 limes (for juice)
- 2 tablespoons vinegar (optional)
- Salt to taste
Instructions
- Combine vegetables: Place the diced tomatoes, cucumber, chopped onions, and chopped serrano or jalapeño peppers into a mixing bowl.
- Add cilantro and lime: Stir in the finely chopped cilantro and squeeze the juice of one lime over the mixture to add fresh acidity.
- Season and mix: Optionally add 2 tablespoons of vinegar and season with salt to taste. Mix well to thoroughly combine all ingredients.
- Taste and adjust: Adjust the salt and lime juice if needed to balance flavors according to your preference.
- Chill before serving: Cover the bowl and refrigerate the pico de gallo for at least 10 minutes to let flavors meld before serving.
Notes
- Seed tomatoes and cucumbers to reduce excess moisture and prevent a watery salsa.
- Adjust the number of serrano or jalapeño peppers based on your preferred spice level.
- Vinegar is optional and adds a slight tang; it can be omitted for a milder flavor.
- Serve chilled as a dip with tortilla chips or as a topping for tacos, grilled meats, or salads.
- Store leftovers in an airtight container in the refrigerator for up to 2 days for best freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Mexican
