Cucumber pico de gallo is a simple fresh salsa recipe brimming with cucumbers, tomatoes, onions, jalapeno, lime, and garlic. Easy to make and delicious on everything!
Fact: this cucumber pico de gallo is the freshest tasting salsa on planet Earth.
You’re going to love this twist on classic pico de gallo with crisp cucumber, garden-fresh tomatoes, sharp red onion, and zing of jalapeno so much, you’re going to put it on everything!
Obviously this fresh dip goes perfectly with salty tortilla chips and a marg.
You’re going to love this
SUPER fresh chunky salsa, thanks to the crisp, cool cucumber
The most delicious homemade pico de gallo — there's chopping involved, but the flavor is worth the extra effort
Simple ingredients — nothing fancy here.
Make it hot, or not. Omit the jalapeno … throw in a habanero — up to you.
English cucumber. This is the one that’s wrapped in plastic. They’re great because they have thin skin and no seeds, so no peeling or seeding is necessary. You can also use regular cucumbers, peeled and seeded.
Roma tomatoes. Roma tomatoes, a type of plum tomatoes, are nice and meaty and hold up well in this fresh cucumber salsa. Beefsteak tomatoes are also a great option.
Red onion. Red onion adds bright, sharp flavor without being too harsh. White onion will also work great.
Jalapeno pepper. I remove the ribs and seeds from the jalapeno to tamp down the heat, but if you like spicy pico de gallo, leave them in. Or use a hotter pepper like a serrano pepper or habanero pepper. For mild salsa, leave it out or substitute in a little chopped bell pepper.
Fresh lime juice and lime zest. I use the lime juice and the zest in this pico de gallo recipe because there is so much flavor in the zest. The recipe calls for 2 small limes, but if you have one large juicy lime, that should be plenty. You can also use lemon juice and lemon zest, if it’s what you have.
Chopped parsley or cilantro. I personally can’t do cilantro, so I use flat-leaf parsley instead to get that bright, lemony herbaceous flavor, which adds so much flavor to this salsa. But if fresh cilantro doesn’t taste ishy to you, go ahead and use it!
Salt. Salt is necessary to draw out the flavor of the fresh vegetables. Without it, the salsa will be bland.
Step by step instructions
Dice the cucumber:
- Cut the cucumber crosswise into 2-3 more manageable sized pieces.
- Cut each piece lengthwise into 4 planks.
- Cut each plank lengthwise into 3-4 strips.
- Cut the strips crosswise into very small cubes.
Seed and dice the Roma tomatoes:
- Cut each tomato in half lengthwise.
- Cut each half into two pieces — so now you’ve quartered the tomato.
- Run your knife underneath the pocket of seeds to remove them.
- Cut each quarter into strips and slice the strips into dice.
Finely chop the red onion.
Finely chop the jalapeno:
Cut the jalapeno in half, and use a sharp knife to remove the seeds and ribs. Cut each half into thin strips and slice the strips into very small pieces.
Mince the garlic.
Slice the green onions.
Finely chop the parsley or cilantro leaves.
In a large bowl, combine the cucumber, tomatoes, red onion, jalapeno, garlic, and green onions. Add the lime zest, lime juice, and salt. Gently toss everything together.
If you can stand it, wait about an hour before serving to give the flavors enough time to mingle.
Store leftovers in the refrigerator in an airtight container for 4-5 days.
Make your pico de gallo as mild or spicy as you like by using mild, medium, or spicy peppers. Use bell peppers for mild, seeded jalapeno for medium, and a spicy pepper like serrano or habanero for hot.
Cut the vegetables into small dice for optimal chip dipping.
English cucumbers require the least amount of prep — no peeling or seeding. If you use fresh garden cukes, remove the seeds before chopping. Waxy cucumbers from the grocery store will need to be peeled.
If you’re wondering how pico de gallo is different from salsa, good question. Pico de gallo is a type of fresh Mexican salsa, also called salsa fresca. It is made with fresh ingredients, where salsa is often cooked. Pico de gallo is sometimes chunkier than salsa, but you can make it as chunky or smooth as you like depending on how you chop the vegetables.
Cut the cucumber crosswise into 2-3 pieces. Cut each piece lengthwise into 4 planks. Cut the planks into strips, then cut the strips into small pieces.
Yes. Removing the seeds from the tomatoes when making salsa or pico de gallo keeps it from becoming too watery.
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Cucumber Pico de Gallo
- 1 English cucumber
- 4 Roma tomatoes
- ¼ cup red onion
- 1 jalapeno
- 2 limes
- 1 clove garlic
- 4 green onions
- ¼ cup parsley or cilantro
- salt, to taste
- Dice the cucumber: Cut the cucumber crosswise into 2-3 more manageable sized pieces. Cut each piece lengthwise into 4 planks. Cut each plank lengthwise into 3-4 strips. Cut the strips crosswise into very small cubes.
- Seed and dice the Roma tomatoes: Cut each tomato in half lengthwise Cut each half into two pieces — so now you’ve quartered the tomato Run your knife underneath the pocket of seeds to remove them Cut each quarter into strips and slice the strips into dice
- Finely chop the red onion.
- Finely chop the jalapeno: Cut the jalapeno in half, and use a sharp knife to remove the seeds and ribs. Cut each half into thin strips and slice the strips into very small pieces
- Mince the garlic.
- Slice the green onions.
- Finely chop the parsley or cilantro leaves.
- In a large bowl, combine the cucumber, tomatoes, red onion, jalapeno, garlic, and green onions. Add the lime zest, lime juice, and salt. Gently toss everything together.
- If you can stand it, wait about an hour before serving to give the flavors enough time to mingle.
- Store leftovers in the refrigerator in an airtight container for 4-5 days.