Cucumber Pico de Gallo
This Cucumber Pico de Gallo is a fresh and cucumber-y salsa, made for tortilla dippin’ and margarita sippin’ on warm summer evenings out on the deck.
Ingredients
- 1 lb. roma tomatoes about 4 total, chopped small
- 1-1/2 c. small-chopped English cucumber
- ½ c. small-chopped yellow sweet bell pepper
- 2 T. minced red onion add more for additional kick
- 2 tsp. minced jalapeno pepper add more for additional heat
- ¼ c. small-chopped fresh cilantro
- zest from 1 lime
- 2 T. freshly squeezed lime juice
- 1 tsp. cumin
- ½ tsp. ground ancho chili add more or other kinds of ground chili, for additional heat
- ½ tsp. sugar
- ½ tsp. kosher salt
Instructions
- In a medium bowl, combine all ingredients. Serve immediately, or cover and chill for up to four hours prior to serving to let flavors mingle. This salsa is fresh-tasting, and low on the spicy scale. Feel free to add in additional onion and jalapeno, or to spice it up with your favorite chili spices. This pico de gallo is great served with tortilla chips, or as a topping for grilled chicken and fish.
Nutrition Information:
Serving: 1 Calories: 21kcal Carbohydrates: 5g Protein: 1g Sodium: 121mg Fiber: 1g Sugar: 2g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.