Cucumber Salsa (Cucumber Pico de Gallo) Recipe
Introduction
This refreshing cucumber salsa, also known as cucumber pico de gallo, is a bright and zesty topping perfect for tacos, grilled meats, or as a dip. Quick to prepare and bursting with fresh flavors, it’s a healthy way to add a crisp, tangy twist to your meals.
Ingredients
- 2 medium cucumbers (peeled and diced)
- Juice of 1 lemon or 2 limes
- ½ of a small red onion (minced)
- 2 tablespoons of olive oil
- A decent-sized handful of cilantro (chopped)
- 1-2 chiles (adjust to taste)
- Salt and pepper (to taste)
Instructions
- Step 1: Peel and dice the cucumbers, mince the red onion, and chop the cilantro and chiles.
- Step 2: In a bowl, combine the cucumbers, red onion, cilantro, chiles, lemon or lime juice, and olive oil. Mix well.
- Step 3: Season with salt and pepper to taste. Stir again to ensure the flavors are evenly distributed.
- Step 4: For best flavor, let the salsa sit for about 30 minutes to allow the ingredients to meld. It can also be enjoyed immediately if short on time.
Tips & Variations
- For a milder version, remove the seeds from the chiles before chopping.
- Add diced tomatoes or bell peppers for extra color and texture.
- Use fresh lime juice for a slightly sweeter and more authentic flavor.
- This salsa pairs wonderfully with fish tacos, grilled chicken, or simply as a dip with tortilla chips.
Storage
Store cucumber salsa in an airtight container in the refrigerator for up to 2 days. The cucumbers may release some water over time, so stir well before serving. It’s best enjoyed fresh as the crispness diminishes with longer storage. Reheating is not recommended.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of chiles in this salsa?
Yes, you can substitute with jalapeños, serranos, or any chile you prefer depending on your heat tolerance. Adjust the quantity to keep the salsa balanced.
Is this salsa suitable for meal prep?
It’s best eaten fresh within a day or two. While it keeps well refrigerated, the texture of the cucumbers will soften over time, so add it just before serving if possible.
PrintCucumber Salsa (Cucumber Pico de Gallo) Recipe
A refreshing and vibrant Cucumber Salsa, also known as Cucumber Pico de Gallo, combining crisp diced cucumbers with zesty lime juice, fresh cilantro, and a kick of chile. Perfect as a light snack, condiment, or topping for grilled dishes.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 mins
- Yield: 4 servings 1x
- Category: Salsa & Dips
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Ingredients
- 2 medium cucumbers, peeled and diced
- Juice of 1 lemon or 2 limes
- ½ of a small red onion, minced
- 2 tablespoons olive oil
- A decent-sized handful of cilantro, chopped
- 1–2 chiles, finely chopped
- Salt and pepper, to taste
Instructions
- Combine Ingredients: In a medium bowl, add the diced cucumbers, minced red onion, and chopped cilantro along with the finely chopped chiles.
- Add Dressing: Pour the fresh lemon or lime juice and olive oil over the mixture.
- Mix Thoroughly: Stir everything together until evenly combined, ensuring the flavors are well distributed.
- Season to Taste: Add salt and pepper according to your preference and mix again.
- Rest (Optional): For best flavor, let the salsa sit for about 30 minutes at room temperature to allow the ingredients to meld, though it can also be served immediately.
Notes
- This salsa is best served fresh and chilled.
- You can adjust the number of chiles based on your spice tolerance.
- Great as a topping for tacos, grilled meats, or as a refreshing dip with chips.
- To keep the cucumbers crisp, drain any excess liquid before serving.
- Can be stored in an airtight container in the refrigerator for up to 2 days.
Keywords: Cucumber salsa, Cucumber Pico de Gallo, fresh salsa, no-cook salsa, Mexican salsa, cucumber dip, healthy salsa
