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Cucumber Pico de Gallo

A fresh and crunchy cucumber pico de gallo-style salsa made with cucumber, tomato, red onion, jalapeño, cilantro, and lime juice.
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Snack
Cuisine Mexican, Tex-Mex
Servings 6 servings
Calories 22 kcal

Equipment

  • 1 cutting board
  • 1 Chef's knife
  • 1 mixing bowl medium
  • 1 Spoon for mixing and serving

Ingredients
  

For the salsa

  • 2 medium cucumbers diced small
  • 2 medium Roma tomatoes diced
  • 1/3 cup red onion finely diced
  • 1 small jalapeño finely chopped
  • 1/4 cup fresh cilantro chopped
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon kosher salt or to taste
  • 1/4 teaspoon black pepper

Instructions
 

  • Wash and dry all produce well. Peel the cucumbers partially or fully if desired.
  • Dice the cucumbers into small even pieces and place them in a medium mixing bowl.
  • Dice the Roma tomatoes and add them to the bowl. Remove some seeds first if you want a less juicy salsa.
  • Finely dice the red onion and jalapeño, then add them to the bowl.
  • Add the chopped cilantro, fresh lime juice, kosher salt, and black pepper.
  • Gently toss until everything is evenly combined.
  • Taste and adjust with more salt or lime juice if needed.
  • Let sit for 5 to 10 minutes before serving, then serve chilled or at cool room temperature.

Notes

Use firm cucumbers for the best crunch. English or Persian cucumbers work especially well. For a milder salsa, remove jalapeño seeds and membranes. Stir before serving if liquid collects in the bowl.