Cucumber Pico De Gallo Recipe

OMG, I just made the most refreshing pico de gallo, and it’s literally the easiest thing ever! All you need are some fresh veggies, lime juice, and a little bit of spice, and you’ve got yourself the ultimate snack or topping for any meal. 🌿🥒🌶️

My Cucumber Pico De Gallo has the refreshing taste I love. The crunchy, diced cucumbers, the juicy tomatoes, and the jalapeño peppers I include pack a lot of nutrients into this dish.

I really give it my all when I make Pico De Gallo, with fresh cilantro, fresh lime juice, and organic ingredients. It’s gone in seconds when I make it as a snack.

Plus, there’s a lot of flavor going on.

Cucumber Pico De Gallo Recipe Ingredients

• Cucumbers: Hydrating and low-calorie; great source of vitamins and antioxidants.
• Tomatoes: Rich in vitamin C and lycopene; adds a juicy, tangy flavor.
• Red Onion: Provides a sharp, pungent taste; contains fiber and antioxidants.
• Jalapeño Peppers: Adds heat; contains capsaicin, which may boost metabolism.
• Cilantro: Fresh and citrusy; packed with antioxidants and essential nutrients.
• Lime Juice: Tangy and zesty; excellent source of vitamin C and enhances flavor.

Cucumber Pico De Gallo Recipe Ingredient Quantities

• 2 large cucumbers, diced
• 3 medium tomatoes, diced
• 1 small red onion, finely chopped
• 1-2 jalapeño peppers, seeded and finely chopped
• 1/2 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• Salt to taste
• Black pepper to taste

How to Make this Cucumber Pico De Gallo Recipe

1. Start by rinsing all fruits and vegetables well with cold water. If you like, you can peel the cucumbers; but you could also leave the skin on, and enjoy the extra texture, nutrition, and flavor it brings.

2. Cut the cucumbers into very small cubes and put them in a big mixing bowl.

3. Chop the tomatoes and put them in the bowl with the cucumbers.

4. Chop the red onion well and mix it finely. Then, add it to the overall mixture.

5. Get the jalapeño peppers ready by slicing them in two, taking out the seeds and membranes, and chopping them very finely. Put them into the bowl. You can increase or decrease the amount according to how much heat you like.

6. Finely chop the fresh cilantro and add it to the mixture, making sure that it is well incorporated and evenly distributed throughout.

7. Extract fresh lime juice from the fruit and squeeze it over the ingredients, then stir well to mix all the flavors together.

8. Add salt and black pepper to taste, remembering that you can always add more but can’t remove it once it’s in.

9. Combine all components thoroughly, making certain that the lime juice and seasonings envelop all parts uniformly.

10. Allow the flavors to meld for at least 10-15 minutes before serving the pico de gallo. Serve it with your choice of chips, or as a topping, right out of the refrigerator.

Cucumber Pico De Gallo Recipe Equipment Needed

1. Colander or strainer
2. Cutting board
3. Chef’s knife
4. Small knife
5. Citrus juicer or reamer
6. Large mixing bowl
7. Measuring spoons
8. Spoon or spatula for mixing

FAQ

• Can I make this recipe ahead of time?It is true that Cucumber Pico De Gallo can be readied a few hours before it is to be served. Just keep it cold, and you won’t have any worries about it maintaining its freshness. The only thing you might want to consider doing, because it deals with an issue that many might see as a negative when it comes to service dressings, is to drain it before serving. This ensures that the dish won’t be too wet for snackers to handle.
• How can I adjust the heat level?To modify the spiciness, just change the quantity of jalapeño. For a tamer version, use just one jalapeño or take out all the seeds and membranes. For a spicier version, use more jalapeños or keep some seeds.
• Can I substitute the cilantro?If you are not fond of cilantro, you can substitute it with fresh parsley for a different flavor. This dish still retains its “freshness” because of the use of parsley.

  Culinary Note:

• What can I serve with Cucumber Pico De Gallo?This dish is flexible; you can present it as an accompaniment for tacos, grilled meats, or fish. It likewise serves well as a fresh dip with tortilla chips.
• How long does Cucumber Pico De Gallo last in the fridge?You will be able to use it for approximately 1 to 2 days if you keep it in the refrigerator. That said, you should really eat it as soon as possible for the best flavor.
• Can I use lemon juice instead of lime juice?Certainly, you can switch lemon juice for lime juice if that’s what you’ve got, even though the flavor of lime is the one preferred in this dish. Here’s a simple one-to-one substitution.
• Is Cucumber Pico De Gallo vegan?This recipe is entirely vegan and ideal for plant-based diets.

Cucumber Pico De Gallo Recipe Substitutions and Variations

Diced zucchini can substitute for cucumbers in a pickle recipe. Its texture is almost identical; the difference in taste is negligible when you add spices and other flavorings for the final product.
Tomatoes: For a sweeter taste, you can substitute with halved cherry tomatoes.
Red onion: Substitute green onions for a milder flavor.
Jalapeño peppers: For more heat, substitute serrano peppers; for no heat, use bell peppers.
Fresh parsley: Use in place of fresh cilantro if you dislike the latter.

Pro Tips

1. For added flavor complexity, try roasting the tomatoes and jalapeños briefly under a broiler or on a grill before dicing them. This adds a smoky depth to the pico de gallo.

2. Consider adding a splash of apple cider vinegar for a slight tang that complements the lime juice, balancing the flavors beautifully.

3. To prevent your pico de gallo from becoming too watery, you can core and gently squeeze the tomatoes to remove some juice and seeds before dicing them.

4. If you enjoy a bit of crunch, consider adding diced radishes or bell peppers, which also introduce extra color and a subtle sweetness to the mix.

5. For a refreshing twist, try adding a diced avocado right before serving. This adds a creamy texture and balances the acidity of the lime and tomatoes.