Tomato-Cucumber Salsa

recipe

Notes: If making ahead, cover and chill up to 3 days.

Yield:

Makes 4 cups

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

Note: Nutritional analysis is per tbsp.

Note:

Thomas Schnetz,

Doña Tomàs, Oakland, California,

Doña Tomàs: Discovering Authentic Mexican Cooking

May 2007
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