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.
2cupsripe tomatoes, diced(use about a pound of any medium to large size tomato you’d like!)
1medium-sized red onion, finely diced
3-4jalapenos, finely diced (remove the seeds and pith to reduce the heat)
1tablespoonfresh-squeezed lime juice
1tablespoonfresh cilantro or parsley
1cupcucumbers, 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.