Cucumber Pico de Gallo
User Reviews
5
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Prep Time
40 mins
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Total Time
40 mins
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Servings
6 people
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Calories
22 kcal
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Cuisine
Mexican-American Fusion
Cucumber Pico de Gallo
Description
The Cucumber Pico de Gallo uses ripe, diced tomatoes as a base, enhanced by finely diced red onion and jalapeño, with seeds removed to control spiciness. Seedless cucumber contributes a fresh, crisp dimension. Lime juice brightens the mixture, while cilantro adds herbal notes. Straining the tomatoes removes excess liquid, preventing a watery salsa and allowing a more concentrated tomato flavor.
The preparation is simple: after draining the tomatoes, all ingredients are combined and seasoned with salt to taste. Refrigeration for at least an hour allows the flavors to blend and the textures to soften slightly, producing a well-balanced salsa with a combination of freshness, zing, and mild heat.
This salsa works well as a topping for grilled meats or tacos, a side dish, or simply served with chips. The inclusion of cucumber sets it apart from traditional pico de gallo by adding extra crunch and coolness.
Saving the tomato drippings to use in soups or sauces extends the ingredients' utility. Adjusting the type of peppers can customize the heat level according to taste.
Ingredients
- 2 cups tomato use about a pound of any medium to large size tomato you’d like!, ripe, diced
- 1 red onion medium-sized, finely diced
- 3-4 jalapeño remove the seeds and pith to reduce the heat, finely diced
- 1 tablespoon lime juice fresh-squeezed
- 1 tablespoon cilantro or parsley
- 1 cup cucumber 1 seedless cucumber or 2 medium-sized garden cucumbers, diced
- 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
- Draining tomatoes before mixing removes excess moisture, which prevents a watery salsa.
- Save the tomato liquid to use in chili, marinara, or soups for added flavor.
- Choose peppers to adjust heat: bell peppers for mild, poblanos for mild heat, or use jalapeños as shown.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 22 kcal
% Daily Value*
| Calories | 22kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.02g | 0% |
| Sodium | 4mg | 0% |
| Potassium | 195mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 511IU | 10% |
| Vitamin C | 18mg | 20% |
| Calcium | 14mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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