Cucumber Salsa [Cucumber Pico de Gallo]
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
6 servings
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Calories
60 kcal
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Course
Condiments
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Cuisine
American
Cucumber Salsa [Cucumber Pico de Gallo]
Description
The "Cucumber Salsa [Cucumber Pico de Gallo]" recipe uses peeled and diced cucumbers combined with the juice of lemon or lime, finely minced red onion, chopped cilantro, and fresh chilies or dried chile flakes to add heat, all tossed in olive oil. Salt and black pepper adjust the seasoning. It is a fresh, uncooked salsa that relies on crisp cucumber and herbaceous cilantro flavors highlighted by citrus acidity and a spicy kick according to heat preference.
This salsa features a crunchy texture from the cucumbers and a bright, tangy flavor profile from the citrus juice, balanced with the aromatics of onion and cilantro. The chilies provide customizable heat. The olive oil contributes mild richness to the fresh ingredients, creating a versatile topping or side.
This salsa can be served as a fresh condiment for grilled meats, tacos, or simply as a light appetizer with chips. It also fits well as a summer salad or a side dish in various meals needing a refreshing element. Allowing it to rest briefly enhances melding of flavors but it's also good freshly mixed.
Notes suggest removing cucumber seeds if they feel too watery, wearing gloves when handling hot chilies to avoid skin irritation, and optionally grilling the peppers for a smoky touch. Whether peeled or not depends on desired texture and cucumber variety.
Ingredients
- 2 medium cucumber peeled and diced
- lemon juice or lime juice, juice of 1 lemon or 2 limes
- ½ of a small red onion minced
- 2 tablespoons olive oil
- cilantro chopped, a decent-sized handful
- 1-2 chiles (jalapeños, serranos, etc. - just make sure you taste a little piece before you add it to check the heat level); or 3/4 teaspoon red chile flakes
- salt
- black pepper
Instructions
- Put everything in a bowl and mix together. Add salt and pepper to taste. It's best if you can let it sit for a little while - like half an hour - for everything to come together, but it's also just fine if you eat it right away.
Notes
- Remove cucumber seeds if they make the salsa too watery by scooping them out with a spoon.
- Wear gloves when handling hot chilies to prevent skin irritation and avoid touching your face.
- For a smoky flavor, grill or broil the peppers lightly before adding.
- Leaving cucumber peel on adds more bite if it is not thick or bitter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 60 kcal
% Daily Value*
| Calories | 60kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 10mg | 0% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 172IU | 3% |
| Vitamin C | 18mg | 20% |
| Calcium | 15mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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