Notes: If making ahead, cover and chill up to 3 days.
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
How to Make It
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.
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.
Doña Tomàs: Discovering Authentic Mexican Cooking; Doña Tomàs, Oakland, California