Full credit goes to Maricruz Avalos Flores @ m.a.kitchen
The Cucumber Pico de Gallo offers a delightful combination
of freshness, tanginess, and a subtle hint of spiciness. This recipe is
incredibly simple and easy to make and is the perfect dish for your summer
cookouts!
Ingredients:
- 3 medium firm tomatoes (seeded and diced)
- 1 large cucumber (peeled, seeded, and diced)
- 1 medium white onion (chopped)
- 2-3 serrano or jalapeño peppers (chopped)
- 1 bunch cilantro (finely chopped)
- 1-2 limes
- 2 Tablespoons vinegar (optional)
- salt (to taste)
Preparation:
Place diced tomatoes, cucumber, onions, and chilies in a
mixing bowl.
Add chopped cilantro and squeeze the juice of one lime over.
Add the vinegar (optional) and season everything with salt.
Mix well to combine all ingredients.
Adjust salt and lime juice if needed.
Cover the bowl and place in the fridge for 10 minutes before
serving.
Notes:
Tomatoes and cucumbers can contain excess moisture and seeds
that may make the Pico de Gallo watery. To prevent that I suggest removing the
seeds and core of both ingredients.
If you prefer a milder salsa, remove the seeds and membranes
from the chili peppers before chopping them. This will help reduce the
spiciness.
Blessed be... and happy cooking!