Tomato-Cucumber Salsa
Notes: If making ahead, cover and chill up to 3 days.
How to Make It
Step 1
1
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.
Step 2
2
In a food processor, combine seeded tomatoes, onion, garlic, serrano chiles, and red wine vinegar. Pulse until finely chopped. Pour into a bowl.
Step 3
3
In processor, pulse cucumber until coarsely chopped. Add to tomato mixture and season with salt to taste.
Step 4
4
Note: Nutritional analysis is per tbsp.
Ingredients
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
Directions
Step 1
1
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.
Step 2
2
In a food processor, combine seeded tomatoes, onion, garlic, serrano chiles, and red wine vinegar. Pulse until finely chopped. Pour into a bowl.
Step 3
3
In processor, pulse cucumber until coarsely chopped. Add to tomato mixture and season with salt to taste.
Step 4
4
Note: Nutritional analysis is per tbsp.
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