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Home » Recipes » Condiments

Cucumber Pico de Gallo

Published: Aug 16, 2021 · Modified: Apr 22, 2024 by Christina Koncker · This post may contain affiliate links · Leave a Comment

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Cucumber Pico de Gallo is a fantastic way to enjoy garden-fresh fruits and vegetables, prepared simply to create a lovely salsa you’ll want to put on everything. 

The only two things I consistently grow in my garden every year are cucumbers and tomatoes. Pico de gallo is a MUST; there’s nothing better than a homemade batch whipped up with freshly harvested tomatoes - and cucumbers!

I decided to toss some cucumbers into the pico mix this year. It’s worth the extra effort. Plus it’s a creative way to use up those cukes that isn’t simply tossing them into a garden salad.

Cucumber Pico de Gallo

If you enjoy this fresh-tasting cucumber recipe, try this creamy dill cucumber salad.

Jump to:
  • How do you make Cucumber Pico de Gallo?
  • Ingredients
  • How to Make Cucumber Pico de Gallo
  • Additions and Substitutions
  • Storage
  • Serving Suggestions
  • Recent Recipes on Midwexican
  • Cucumber Pico de Gallo

How do you make Cucumber Pico de Gallo?

If you’re one of those people like me who gets some sort of zen from the simple act of chopping fruits and veggies, pico de gallo is the perfect condiment for you. When making Cucumber Pico de Gallo you want to aim for a uniform dice on your cucumbers, peppers, onions, and tomatoes.

This creates a pleasing presentation and ensures you're getting similar amounts of each ingredient in every scoop. Combine those three ingredients with lime juice, fresh cilantro (or parsley if you're team #deathtocilantro), and salt. Stir then let sit for at least an hour to allow the flavors to meld together and get all awesome.

Freshly made Cucumber Pico de Gallo.

Ingredients

Follow this simple fresh cucumber salsa recipe for perfect results every time.

  • 2 cups ripe tomatoes, diced (use about a pound of any medium to large size tomato you’d like!)
  • 1 medium-sized red onion, finely diced
  • 3-4 jalapenos, finely diced (remove the seeds and pith to reduce the heat)
  • 1 tbsp fresh-squeezed lime juice
  • 1 tbsp fresh cilantro or parsley
  • 1 cup cucumbers, diced (1 seedless cucumber or 2 medium-sized garden cucumbers)
  • salt, to taste

How to Make Cucumber Pico de Gallo

Put the diced tomatoes in a strainer and sprinkle with a few dashes of salt. Let sit for 20 to 30 minutes to let the excess moisture drain away from the tomatoes*. Skip this step and you’ll get soupy pico!

Add all of the ingredients to a bowl and mix well to combine.

Taste and season with additional salt, if necessary.

Refrigerate for an hour minimum before diving in to give the flavors a chance to meld.

NOTES

*Strain tomatoes over a bowl and save the tomato drippings for another purpose. Try adding to your next batch of chili, marinara sauce, or soup.

Cucumber Pico de Gallo

Additions and Substitutions

No jalapenos? Use serranos or another type of hot pepper instead!

Go mild with bell pepper or try tossing in an agreeable poblano if you'd prefer a milder pico.

Add a few dashes of your favorite hot sauce to kick it up a notch - I like to add a few dashes of classic Tabasco hot sauce.

Sprinkle in some seasoning - try cumin, paprika, or garlic powder - to add new flavor dimensions. Try adding just a few dashes, mix, and taste. Repeat until satisfied.

Storage

Store fresh cucumber salsa in a tightly sealed container in the refrigerator. For best results, use within 2-3 days. 

Serving Suggestions

  • Serve with tortilla chips, all kinds.
  • Top off tacos, burritos, enchiladas, and taco salads.
  • Kick up breakfast and add to scrambled eggs. 

If you love this fresh cucumber salsa, I think you’ll also like:

  • Chorizo Street Tacos
  • Cream Cheese Cucumber Bites
  • Jalapeno Cucumber Sandwiches
  • Buffalo Chickpea Quesadilla
  • Instant Pot Spanish Rice
  • Roasted Garlic Guacamole

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pico de gallo

Cucumber Pico de Gallo

Christina Koncker
Cucumber Pico de Gallo is a fantastic way to enjoy garden-fresh fruits and vegetables, prepared simply to create a lovely salsa you’ll want to put on everything.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 40 minutes mins
Total Time 40 minutes mins
Course Side Dish, Snack
Cuisine Mexican-American
Servings 6 people
Calories 22 kcal

Ingredients
  

  • 2 cups ripe tomatoes, diced (use about a pound of any medium to large size tomato you’d like!)
  • 1 medium-sized red onion, finely diced
  • 3-4 jalapenos, finely diced (remove the seeds and pith to reduce the heat)
  • 1 tablespoon fresh-squeezed lime juice
  • 1 tablespoon fresh cilantro or parsley
  • 1 cup cucumbers, diced (1 seedless cucumber or 2 medium-sized garden cucumbers)
  • salt, to taste

Instructions
 

  • Put the diced tomatoes in a strainer and sprinkles with a few dashes of salt. Let sit for 20 to 30 minutes to let the excess moisture drain away from the tomatoes*. Skip this step and you’ll get soupy pico!
  • Add all of the ingredients to a bowl and mix well to combine.
  • Taste and season with additional salt, if necessary.
  • Refrigerate for an hour minimum before diving in to give the flavors a chance to meld.

Notes

*Strain over a bowl and save the tomato drippings for another purpose. Try adding to your next batch of chili, marinara sauce, or soup.
Add any type of pepper you'd like! Go mild with bell pepper or try tossing in a poblano for a mild heat.

Nutrition

Calories: 22kcalCarbohydrates: 5gProtein: 1gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 4mgPotassium: 195mgFiber: 1gSugar: 3gVitamin A: 511IUVitamin C: 18mgCalcium: 14mgIron: 0.2mg
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Christina from Midwexican

About Christina

I'm a Minnesota native who can't get enough of south-of-the-border flavors. My recipes combine comforting Midwestern eats with bold Mexican and Tex-Mex flavors. If you love comforting food, bold flavors, and - most importantly - tacos! then you'll love what I'm cooking!

Learn more about me

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