Teresa's Recipes
Tomato and Cucumber Pico de Gallo
Dive into this vibrant and refreshing Tomato and Cucumber Pico de Gallo, a perfect accompaniment for any meal! Bursting with the crispness of fresh cucumbers, the juiciness of ripe tomatoes, and the aromatic zing of cilantro, this salsa-style dish adds a delightful punch to tacos, salads, or can be enjoyed on its own with crunchy tortilla chips. With origins rooted in the heart of Mexico, pico de gallo has long been a staple in Mexican cuisine, celebrating the simplicity and freshness of its ingredients.
Ingredients
- 4 medium, diced Tomatoes
- 1 large, diced Cucumber
- 1 small, finely chopped Red onion
- 1/4 cup, chopped Fresh cilantro
- 2 tablespoons, freshly squeezed Lime juice
- 1, seeded and minced (optional for heat) Jalapeno pepper
- 1/2 teaspoon (to taste) Salt
- 1/4 teaspoon (to taste) Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Calories: 50
- Fat: 0g
- Carbs: 12g
- Protein: 2g
- Sodium: 200mg
- Sugar: 3g
Instructions
- In a large mixing bowl, combine the diced tomatoes, cucumber, red onion, and chopped cilantro.
- If desired, add the minced jalapeno pepper for a spicy kick.
- Drizzle the lime juice over the mixture, then season with salt and black pepper.
- Gently toss everything together until all ingredients are well combined, being careful not to mush the tomatoes.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld together beautifully.
- Serve chilled as a topping for tacos, as a refreshing side salad, or as a dip with your favorite tortilla chips.
Tips
- For an added twist, try incorporating diced avocado or mango for a sweet contrast.
- Adjust the heat by adding more or less jalapeno based on your spice preference.
- This pico de gallo can be made a few hours in advance, but it's best enjoyed fresh within a day or two.