Tomato-Cucumber Salsa
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
4 cups
- Serves:
- 4
ingredients
- 2 lbs tomatoes
- 1⁄2 cup white onion, chopped
- 2 cups seedless cucumber, peeled and diced
- 1 tablespoon garlic, chopped
- 2 serrano chilies, stemmed, seeded, and chopped
- 3 tablespoons red wine vinegar
- kosher salt
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
Karen in CT
Natick, MA
<p>I'm a Canadian in New England. Humidity is not my friend.</p>