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Tomato-Cucumber Salsa

Tomato-Cucumber Salsa

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

Sunset MAY 2007

  • Yield: Makes 4 cups


  • 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


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.

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

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Tomato-Cucumber Salsa recipe