This simple cucumber pico de gallo is a twist on the classic pico de gallo you might know. It includes some refreshing cucumber, tangy lime and jalapeno pepper for some authentic Mexican flavors.
This fresh cucumber salsa makes a great tasty snack, side dish or topping. It's naturally vegan, gluten-free and nut-free and ready within no time!
For more Mexican salsa recipe check out Mango Habanero Sauce or Homemade Guacamole.
For more Mexican recipes that pair well with this homemade pico de gallo, check out Loaded Veggie Nachos, TVP Tacos or Jackfruit Birria Tacos.
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Why You'll Love This Recipe
- It's ready in no more than 5 minutes!
- It's super versatile and makes a great topping or side dish!
- It consists of fresh, whole food ingredients!
Ingredients & Substitution Notes
- Fresh tomatoes: I used cherry tomatoes in this pico de gallo recipe because I prefer their texture compared to roma tomatoes or plum tomatoes. Cherry tomatoes hold less water and have a nice, chewier texture.
- Cucumber: I used an English cucumber and kept the seeds. If you don't like them, feel free to deseed the cucumber before using it.
- Onion: Preferably red onion, but feel free to replace it with white onion or even green onion for a lighter onion taste.
- Fresh Cilantro: Fresh greens are a must in any pico de gallo recipe. Could be replaced with flat-leafed parsley or other fresh greens of choice.
- Jalapeño Pepper: This recipe calls for deseeding them but feel free to use it with the seeds for a spicy fresh salsa. Could be replaced with serrano pepper or bell pepper for a very mild salsa.
- Fresh Lime Juice: Add some tangy and fresh flavors. Could be replaced with fresh lemon juice.
Step by Step Instructions
This recipe is really simple to make. All you'll need is a cutting board, a sharp knife and a mixing bowl!
Step 1: Finely dice veggies
Give all of the veggies a good wash. Then peel the onion and deseed the jalapeno unless you want a really spicy salsa.
Finely dice all of the ingredients and put them into a large bowl. Your cucumber should be cut into small cubes. Try to leave as much liquid from the tomatoes and cucumber behind as possible.
There's no need to peel the cucumber unless you don't like the taste of the skin. I also kept the seeds, but feel free to discard them.
Then add the lime juice and salt.
Step 2: Toss together
Give everything a good stir and let sit for about 5 minutes, for the veggies to absorb the flavors.
Either enjoy right away or transfer to smaller bowls.
Variations & Add-Ins
- Spice it up: Keep some of the jalapeno seeds for some extra heat. Alternatively, you could try adding red pepper flakes, chili flakes or Tabasco hot sauce.
- Bell Peppers: Add some finely diced bell peppers for even more texture and flavor. I prefer red or yellow bell peppers.
- Garlic Powder: Never not a good idea! Add ½ a teaspoon to enhance the natural flavors of this salsa.
- Olive Oil: Not a traditional pico de gallo ingredient but similar to the garlic powder nicely pairs with all the other flavors.
- Cumin Powder
- Black Pepper
Top Tips
- Tomatoes: I prefer using cherry tomatoes for this salsa recipe because of their texture.
- Excess Liquid: There's no need to carefully deseed the tomatoes but try to leave as much liquid behind on the cutting board as possible when adding them to the other ingredients. The same accounts for the cucumber. We want the main liquid to come from the fresh lime juice.
- Gloves: I highly recommend using gloves when deseeding the jalapenos.
Serving Suggestions
- Nachos: My favorite way of enjoying this chunky salsa is with some corn chips. You can choose your favorite type of nachos and just dig in.
- Side Dish: Makes a light side dish for Mexican dishes such as our TVP Tacos or Jackfruit Birria Tacos.
- Topping: This salsa also tastes amazing as a sandwich topping. Spread onto some Avocado Sandwich for a more flavorful sandwich.
- Hummus: Also makes the most amazing Hummus topping!
Storage
Store leftover pico de gallo in an airtight container in the fridge for up to 1 day. Keep in mind though that it tastes best when consumed right away.
If there's some excess liquid in the container, drain the liquid and give the salsa a good stir again.
FAQs
The difference can be found in the texture. While pico de gallo is a chunky salsa with fresh ingredients that are chopped and tossed together. Dipping sauce style salsas are often runny and not as chunky.
When preparing the salsa, try to leave as much liquid from the tomatoes and cucumber behind on the cutting board as possible when adding them to the other ingredients. We want the liquid to come from the fresh lime juice. If you end up with some excess water after storing the salsa, drain it, taste and adjust the seasoning.
No, because we want to create some chunky salsa- this can only be achieved by cutting the veggies by hand. Otherwise, we'll end up with a puree.
Other Mexican Inspired Salsa Recipes
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📖 Recipe
Cucumber Pico de Gallo
Ingredients
- 1 English cucumber *washed + diced
- 1 ¼ cup (220 g) cherry tomatoes *finely diced
- 1 small red onion *finely diced
- 1 jalapeno pepper *minced & deseeded for less heat
- 2-3 tablespoon fresh lime juice (~1 fresh lime)
- 1 teaspoon salt
- handful of cilantro *minced
Instructions
- Finely dice all of the ingredients and put them into a medium mixing bowl.
- Try to leave as much liquid behind on the cutting board as possible when adding tomatoes and cucumber to the other ingredients.
- Give everything a good stir and let sit for about 5 minutes.
- Enjoy with some nachos, TVP Tacos or Jackfruit Birria Tacos.
Video
Notes
- De-seeding jalapenos: I highly recommend using gloves when deseeding the jalapenos. Keep some of the jalapeno seeds for some extra heat.
- Excess liquid: There's no need to carefully deseed the tomatoes but try to leave as much liquid behind on the cutting board as possible when adding them to the other ingredients. The same accounts for the cucumber. We want the main liquid to come from the fresh lime juice.
- Storing: Store leftover pico de gallo in an airtight container in the fridge for up to 1 day. Keep in mind though that it tastes best when consumed right away. Drain any excess liquid.
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