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

Thomas Schnetz
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

  • Note: Nutritional analysis is per tbsp.

Source

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

Nutrition Facts

4 calories; calories from fat 0%; protein 0.1g; fat 0g; saturated fat 0g; carbohydrates 0.9g; fiber 0.2g; sodium 1.5mg; cholesterol 0mg.
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