Tomato-Cucumber Salsa

"From Sunset Magazine, May 2007. Can be made ahead. Use English (seedless) cucumbers. Cover and chill for up to 3 days."
 
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Ready In:
15mins
Ingredients:
7
Yields:
4 cups
Serves:
4
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

<p>I'm a Canadian in New England. Humidity is not my friend.</p>
 
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