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Tomato-Cucumber Salsa

Yield Makes 4 cups
Notes: If making ahead, cover and chill up to 3 days.


  • 2 pounds tomatoes
  • 1/2 cup white onion, chopped
  • 1 tablespoon garlic, chopped
  • 2 serrano chiles, stemmed, seeded, and chopped
  • 3 tablespoons red wine vinegar
  • 2 cups English (seedless) cucumber, peeled and cut into chunks
  • Coarse kosher salt

Nutrition Information

  • calories 4.2
  • caloriesfromfat 0.0 %
  • protein 0.1 g
  • fat 0.0 g
  • satfat 0.0 g
  • carbohydrate 0.9 g
  • fiber 0.2 g
  • sodium 1.5 mg
  • cholesterol 0.0 mg

How to Make It

  1. Immerse tomatoes in boiling water to cover for 5 seconds (if ripe) to 15 seconds (if firm). Lift out and drain. Core tomatoes and pull off skin; discard cores and skins. Halve tomatoes crosswise; squeeze out juice and seeds and discard.

  2. In a food processor, combine seeded tomatoes, onion, garlic, serrano chiles, and red wine vinegar. Pulse until finely chopped. Pour into a bowl.

  3. In processor, pulse cucumber until coarsely chopped. Add to tomato mixture and season with salt to taste.

  4. Note: Nutritional analysis is per tbsp.

Doña Tomàs: Discovering Authentic Mexican Cooking; Doña Tomàs, Oakland, California