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Cucumber Pico De Gallo | Dining In With Danielle
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Jul 3, 2025
Join us as we make a refreshing Cucumber Pico de Gallo—a non-spicy, colorful twist on the classic salsa! Perfect for summer gatherings, this recipe features fresh cucumbers, red bell peppers, red onions, and simple seasonings for a light, healthy dip. Great for those who prefer mild flavors but love fresh tastes. Fresh No Spice Cucumber Pico De Gallo full of Cucumbers, Red Bell Peppers, Red Onions and Seasonings! A delicious Vegetable Dip for Tortilla Chips, Pita Chips and Crackers! Make sure to whip this No Spice Dip up for your next Party! Also, Check out all of our Dips, Sauces and Cheeseballs, Click Here! Make This https://www.chrisdoeswhat.com/cucumber-pico-de-gallo/ Prep Time: 15 Minutes Refrigeration Time: 30 Minutes Cucumber Pico De Gallo Ingredients: 2 Cucumbers Peeled and Seeded 1 Red Bell Pepper Seeded 1 Medium Red Onion 3 Tablespoons Minced Garlic (about 3 Cloves) 3 Tablespoons Lemon or Lime Juice 1 Teaspoon Dried Cilantro or 1 Tablespoon Fresh Chopped Cilantro 2 1/2 Teaspoons Salt 1 1/2 Teaspoon Ground Black Pepper
View Video Transcript
0:00
So, what are you making today, babe? Um,
0:03
we are going to make a cucumber
0:06
pico de gallo. Um, it's non-spicy.
0:10
There's no h uh yeah, there's no
0:12
jalapenos in this.
0:14
Just something I kind of made up one day
0:16
because I had um cucumbers in there and
0:19
it had some red peppers and red onions
0:21
and um other seasonings that actually
0:24
make it a pico. and I had tortilla chips
0:27
and I was like, "Let
0:29
me just chop this up real quick." And
0:32
and my husband loved it. So, we were
0:33
like, "You know what?" And we've made it
0:35
actually three or four more times after
0:37
that. So, decided to put it out for
0:39
y'all. Pretty good. And let's see.
0:42
First, I got to h cuz these are just
0:45
regular cucumbers and the skin is tough.
0:48
I'm going to peel that. Um, if I was
0:51
using like English, you know, with a
0:54
really soft skin, I would,
0:57
but I don't have access to that. So,
1:00
let's see. Where am I going to peel? I
1:02
just peel right here.
1:06
Cucumber.
1:19
Fresh from the farm.
1:22
Very, very fresh from the farm.
1:27
This is my garbage bowl.
1:31
Okay, if these have seeds in them, I'm
1:34
going to deceed it. Um, but I have to
1:37
open it to see. Sometimes they do.
1:38
Sometimes cut off ends.
1:41
Oh, yep. They have seeds.
1:44
So, I'm going to cut it in half and then
1:46
I'm going to deceed it.
1:53
Trying to make it as even as possible.
1:56
There we go. Load all them seeds. Mhm.
1:59
Now,
2:01
here we go.
2:06
Gently kind of just do this.
2:14
Almost got all the seeds out.
2:18
There might be a few left in I don't
2:19
want to dig too much of any out
2:28
that it's good enough
2:32
there.
2:34
Using nuts.
2:36
I'm going to chop these up.
2:39
These ones have a lot of seeds in them.
2:41
Oh yeah.
2:45
Okay. So now I'm going to
2:49
cut these
2:51
until like
2:54
it's not going to be perfect because
2:56
these are kind of curved.
3:03
You know, chop them up the way you feel.
3:07
But, you know, this one's kind of a
3:09
caliacked cucumber.
3:14
Okay.
3:18
Got them kind of
3:21
chunky but not too chunky.
3:25
Making enough for like a party party
3:28
bowl basically if you're taking it to um
3:31
I don't know
3:33
all kinds of summer events.
3:37
And next we're going to do a black
3:39
pepper. We like the the the red one
3:43
because it's got a little sweetness to
3:45
it and it adds some color.
3:54
I like to get that that kind of spongy
3:56
veiny stuff out
3:59
just cuz it's um I don't know. It's kind
4:03
of spongy.
4:08
splicing them out.
4:11
See,
4:15
sometimes these are hard to cut because
4:17
they're so rounded, but I'm going to do
4:20
it like this.
4:35
These are like little
4:37
about that size.
4:50
Okay, so we got all the peppers. Oh,
4:54
bell peppers. Red bell peppers.
4:59
This is going to be a very vegetable
5:05
salsa whatever. I mean yes this is this
5:08
is a nonspicy
5:10
um
5:12
we have tried it with um a pepper. Can't
5:17
remember which one it was though.
5:20
Was that here?
5:23
It could have been a Florida. I've tried
5:25
it with one of those um spicy peppers,
5:29
which is really good, too. But um this
5:33
is how I make it
5:35
usually because um I can't handle a lot
5:38
of spice
5:40
and so I'm able this this feels like I'm
5:43
eating salsa.
5:45
And um since I don't have access to a
5:48
big like a medium red onion, I'm going
5:51
to use four smalls. So basically one
5:54
medium red onion.
6:08
Red onions are so hard to peel. They got
6:12
a very thin skin.
6:20
So, let's see. We're on our Yeah, this
6:24
is perfect amount.
6:27
One medium
6:29
uh
6:33
all that purple against me, but they
6:36
call them red, so we'll go with that.
6:39
Really going to add some color, though.
6:41
Mhm. I don't want to cut my fingers off.
6:44
So, I kind of just flip that one over
6:46
and just do it one more time
6:50
because
6:51
doesn't have to be perfect, y'all.
6:59
There we go.
7:02
Look at all that color in that bowl.
7:05
This is a This is This is a party.
7:10
This is going to be enough for like a
7:12
party. If you wanted to do like just a
7:15
smaller version of it, just like have
7:17
all the ingredients, you know, um one
7:20
cucumber, half a onion, and half a bell
7:24
pepper. We do we do that too sometimes
7:26
because it's just meat and uh Chris. So
7:31
So we got all the veggies uh chopped up.
7:34
Now we're going to add some seasonings.
7:37
Um,
7:40
this is the last of my cilantro and I
7:43
and I I need to find some more or order
7:46
it. But, um, we're going to be using
7:48
dried cilantro. If you have access to
7:52
fresh cilantro, use that cuz it's it it
7:56
tastes way fresher. But this will do. If
7:59
it's all you have access to, uh, the
8:01
dried stuff. So, we're going to do one
8:04
teaspoon.
8:06
And I already measured this out. And
8:08
this is one teaspoon.
8:11
That's awesome. It's the perfect amount.
8:12
And it's and I've been saving it for
8:15
this actual recipe. And uh so I'm
8:19
probably going to have to try and see if
8:22
I can find it in town or something, but
8:30
it's not the best, you know, cuz they
8:33
only sell it uh in Florida. They only
8:36
sold it in this bag.
8:39
I wanted to find a jar of it, but I
8:41
couldn't find one. We're just going to
8:43
do that.
8:46
I'm just gonna do this. Oh yeah. Oh,
8:50
look. It's flying everywhere.
8:53
A little windy on the boat today, guys.
8:56
Just a little bit.
9:00
And
9:02
we are going to do some minced garlic.
9:04
Of course, got to have your minced
9:06
garlic.
9:10
And we like garlic around here. So I am
9:14
going to put in um equivalent to three
9:17
cloves
9:19
three cloves of garlic because
9:23
it's I think garlic tastes really good
9:26
in a in a salsa. Gives it that extra
9:30
flavor.
9:39
[Music]
9:43
And
9:45
I'm going to use some lemon juice.
9:48
I um do use lime juice as well. Um but I
9:53
have come to realize that they they
9:55
don't really taste that much different.
9:57
And I only have lemon juice right now.
9:59
So if you have access to lime juice, use
10:03
lime juice. or you have lemon juice, use
10:06
lemon juice.
10:08
Just gives it that um kind of tartness
10:10
that you want in a pico.
10:13
And we're going to do um 3 tablespoons.
10:17
I usually do equal amounts to what I do
10:21
with garlic
10:25
cuz you want it to kind of really get
10:28
into
10:29
those veggies.
10:48
And of course to top it off, salt and
10:50
pepper.
10:57
So let me see. We're gonna I got to take
11:00
this off.
11:02
couldn't find the smaller one.
11:11
So, we're going to do
11:16
like one and a half teaspoon. I I don't
11:18
like to over pepper it,
11:21
especially this one's really ground. Um,
11:25
I normally do my own grinding,
11:29
but
11:30
this one's fine, too. We're in the
11:32
Dominican Republic. Things are harder to
11:34
find. Yeah, a little bit.
11:38
Same same concept, though, you know.
11:42
And then, um, salt
11:48
I can get it out.
11:52
What's wrong with this?
12:02
Oh, you pulled out.
12:10
This thing sucks.
12:13
Should have put it in that other thing.
12:17
Having a little malfunction with my salt
12:19
thing right now.
12:21
Bear with me here. All right. So, that
12:24
is one teaspoon.
12:26
And we're going to do
12:31
um with this amount of um you know, big
12:34
big salad I'm doing, I'm going to do uh
12:38
2 and 1/2 teaspoon of salt
12:42
cuz we do have lemon juice in there.
12:45
And you don't want it to be too tangy,
12:48
but you also don't want it to be really,
12:49
really salty.
12:52
cuz um I have found that if you overs
12:56
salt your pico
12:59
and then you go take a salted tortilla
13:02
chip,
13:03
it's over the top salty. So, I try to
13:07
keep the salt a little bit minimal in my
13:09
pico, but um
13:14
because uh you when you go to taste test
13:16
it, you're like, "Hm, I think it needs
13:18
more salt." Don't do it. Don't do it.
13:21
you'll you'll you'll regret it when you
13:23
go and put that chip in there.
13:26
Okay, so 2 and 1/2 teaspoon salt.
13:29
We're going to mix it all up. And uh
13:35
yeah, we're going to mix it up and then
13:36
we're going to have to marinate it just
13:38
for a little bit. You don't want to
13:39
marinate it too long.
13:44
Yeah. So, my wife struggles with the
13:46
sauce.
13:48
I got to I'm going to put it in my other
13:50
container so where I can just like scoop
13:52
it, you know. I should have did that
13:53
earlier, but maybe add a little rice.
13:55
Didn't think anything of it. It actually
13:58
wasn't that. It was the spout. The spout
14:00
is um not Yeah, the spouts have never
14:03
been good on that. But anyways, I got to
14:05
go find the spoon to mix it up. Really
14:09
big spoon. I normally do it with a
14:11
wooden spoon, but um we have learned on
14:14
a boat you can't have wooden spoons.
14:17
They they don't last very long. They
14:18
mold. So,
14:21
steel it is.
14:24
M I can smell the freshness. Oh my gosh.
14:27
Yes.
14:29
This is so good, y'all.
14:32
I was actually telling some people about
14:34
this recently and they were like
14:38
cucumber like pico de gallo and I'm like
14:42
yeah have you ever tried it? It's so
14:43
fresh. It just goes perfect
14:47
on a hot day with some chips.
14:50
It's just I don't know. One day we just
14:52
kind of discovered it.
14:55
Really good, guys. It's almost like you
14:58
could eat this like a veggie salad. Oh,
15:00
yeah. Like I I probably could sit here
15:01
and just eat this like a salad. Kind of
15:04
like um like uh like that cervetche with
15:08
the with the um shrimp or something in
15:10
it. Conk or conchk. Yeah. Conch
15:14
cervetche.
15:17
I'm guessing you could probably call
15:19
this a ve vegetable servet, but I'm
15:21
going to call it a pico deayo
15:26
cuz servet can be more of a salad type
15:28
situation. And so I am actually
15:32
purposely making this for dipping.
15:37
Yep. Okay. So, we're mixed on up.
15:42
I'm going to put the lid on
15:46
and we're going to put it in the fridge
15:50
for
15:51
I don't want to go too long. So, I'm I'm
15:53
about do about 30 minutes because I want
15:56
them to I want it to marinate, but I
15:58
don't want it to do it so much to where
16:00
everything starts getting soggy cuz that
16:03
does happen. I mean, fine, but you know,
16:06
when you want to serve something kind of
16:08
fresh, you know. Yeah,
16:13
just getting things off the side of the
16:14
bowl. Okay, so got my lid. Put that on
16:18
there.
16:21
And I'm going to put it in my freezer. I
16:24
mean fridge. That freezer. Don't do
16:26
freezer.
16:29
Our little tiny boat fridge.
16:32
Well, you know, if you got one of them
16:34
normal kitchens, you know, you just open
16:36
it up.
16:38
Could do that from here, but it's kind
16:39
of hard to put it in there cuz I got
16:41
like eggs and stuff that. So, we're
16:43
going to leave that in there for 30
16:44
minutes and we'll be back.
16:49
Okay, guys. So, it's been um around 30
16:52
minutes. We've been marinating this and
16:55
I've already checked it just to make
16:56
sure and it is ready.
17:06
I don't have to go very far.
17:12
See, when you um stir it up, you're
17:15
going to see some liquid forming down
17:17
there.
17:19
It's all right going to be like that
17:21
because
17:23
this is fresh veggies.
17:25
But I just I like to stir it up cuz
17:27
that's where all the the flavors are,
17:30
you know.
17:32
Look at all that. Look at all that fresh
17:36
fresh stuff. Look at that. Oh my gosh.
17:42
I'm going to put some
17:45
in a bowl. Well, cuz we're actually
17:48
going to be um sampling this. Actually,
17:52
not really sampling it. We're going to
17:54
actually be eating this as our appetizer
17:55
tonight. So, you know, thought I'd just
17:59
make it kind of all nice and pretty
18:02
instead of just serving it in a bowl, in
18:04
a bag
18:06
cuz of the colors. It just kind of looks
18:08
so fresh and summery
18:11
and my husband really likes to goop it
18:13
on himself. Oh yeah, his tortillas. So,
18:17
you know, you got to really give them a
18:20
lot.
18:21
But this is um honestly enough for like
18:24
a party like if you were had to bring
18:27
like a side or whatever
18:30
and you don't really know what to to
18:32
make.
18:33
golly, everybody loves
18:36
not everybody likes jalapenos. So, if
18:39
you wanted to bring something to a party
18:41
that kind of resembled that with some
18:43
chips,
18:44
um, kids will eat it.
18:47
People who don't like jalapenos will eat
18:49
it. It's not spicy and but it's so fresh
18:52
and it's just it's the perfect summer
18:55
idea.
18:58
And uh yeah, but I also actually have
19:01
another version of this. It's not
19:03
cucumbers. It's actual pico deayo. So,
19:06
go check out our um website
19:09
uh at diningwithdananiel.com
19:12
or you can also get there from
19:13
christaswet.com
19:15
and check out our YouTube videos of our
19:19
cooking. We're actually rocking. Sorry,
19:21
guys. And our sailing. You'll see us
19:23
rocking out there. Yeah, we are on a
19:26
sailboat now, guys. But I still am uh
19:29
getting back into my cooking. It kind of
19:31
took a little bit while we had to get to
19:33
Dr and all that and a lot of wind and
19:35
weather and stuff. So, but we're back to
19:38
cooking again because I wanted to put
19:40
out some more stuff that I really uh
19:42
that we enjoy eating and but I have a
19:45
ton of recipes. Go check them out. Um
19:48
they are house friendly, RV friendly,
19:52
boat friendly, tiny home friendly. You
19:55
know, you can cook them anywhere. So,
19:58
uh, yeah, go check us out and maybe go
20:01
dabble into our sailing videos, too.
20:05
We're going to dig into some of this.
20:07
Yes, we are.
20:10
We using the 100 peso chips
20:15
in the DR.
20:18
Me like when I'm not even ready. Yeah,
20:21
I'm just getting these chips cuz
20:24
that's that's 100 pesos. That's like
20:26
a$120
20:28
for chips.
20:31
They're pretty good actually. They're
20:32
they're made actually here in the
20:35
American Republic.
20:40
Pretty bold.
20:42
[Music]
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