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Cucumber Salsa (Pico de Pepino)
Makes 2 cups (4 servings)**
1 (10- to 12-oz) cucumber, peeled, seeded and diced (2 cups)
2/3 cup chopped cilantro
1/2 cup finely diced seeded fresh red pepper, such as Italian frying pepper, Hungarian pepper, or bell pepper
1/3 cup finely diced red onion
1/3 cup freshly squeezed orange juice
2 1/2 Tbsp freshly squeezed lime juice, or more to taste
1 Tbsp mild olive oil
1 1/2 tsp minced fresh habanero chili, including seeds
3/4 tsp fine salt or 1 1/2 tsp kosher salt
1/2 tsp dried oregano, preferably Mexican, crumbled
Sugar, if necessary**
Mix all ingredients together and let salsa sit for one hour.
Season to taste with additional lime juice and salt, and add sugar if the orange juice isnít very sweet.
This salsa keeps in the refrigerator for up to one day. Before you serve it, drain any excess liquid that has accumulated in the bowl.
Notes from Roberto Santibanez
Sometimes you want the crisp freshness of pico de gallo, but you just canít find worthy tomatoes. So I came up with this marvelous substitute thatís so tasty I make it even during the height of tomato season.