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.
Jump to:
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.
Cucumber Pico de Gallo Ingredients
Follow this simple fresh cucumber salsa recipe for perfect results every time.
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 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
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 tomatoes over a bowl and save the tomato drippings for another purpose. Try adding to your next batch of chili, marinara sauce, or soup.
Want a bomb pico de gallo sans cucumber? Get your pico de gallo fix here.
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
- Jalapeno Cucumber Sandwiches
- Buffalo Chickpea Quesadilla
- Instant Pot Spanish Rice
- Roasted Garlic Guacamole
Cucumber Pico de Gallo
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.
Leave a Reply