Cucumber 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
Scale
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
