Cucumber Pico de Gallo
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Ingredients:
1 lb. roma tomatoes (about 4 total), chopped small
1-1/2 c. small-chopped English cucumber
1/2 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)
1/4 c. small-chopped fresh cilantro
zest from 1 lime
2 T. freshly squeezed lime juice
1 tsp. cumin
1/2 tsp. ground ancho chili (add more or other kinds of ground chili, for additional heat)
1/2 tsp. sugar
1/2 tsp. kosher salt
Preparation:
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.
From afarmgirlsdabbles.com