Tomato-Cucumber Salsa

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

Yield: Makes 4 cups
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 4.2
  • Calories from fat: 0.0%
  • Protein: 0.1g
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Carbohydrate: 0.9g
  • Fiber: 0.2g
  • Sodium: 1.5mg
  • Cholesterol: 0.0mg

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. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tomato-Cucumber Salsa Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy