Tomato-Cucumber Salsa

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.