“Spearmint works best in this. This is best made by hand, not in the food processor. Good on grilled salmon fillet. Chili oil can be found in Mexican sections of larger grocery stores. Bell peppers can be subbed for the New Mexico chile, or added with it. Cooking time is refrigeration time.”
READY IN:
50mins
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash tomatoes and cut them in half; place them in a large glass bowl (or non-reactive metal bowl). Add cucumbers, salt, lemon pepper, lemon juice, onion, garlic, oil and vinegar. Gently mix and add chopped mint last. DO NOT OVER MIX.
  2. Cover with plastic wrap and refrigerate 30 minutes. Do not make too far in advance.
  3. Place in serving bowl and garnish with mint leaves.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: