Cucumber Salsa
Dan Goldberg
Yields Makes 5 cups salsa (serving size: 1/4 cup)
AuthorMaria Slape, Mountain View, CA,
Maria Slape enjoys this Korean-inspired salsa on grilled pork, chicken, or beef. The juices also make a good marinade. Prep Time: about 15 minutes

How to Make It

1

Dice cucumbers and tomatoes into 1/4-inch cubes and combine in a bowl. Add red and green onions, garlic, soy sauce, vinegar, and black pepper and cayenne to taste. Mix well. Cover and chill at least 30 minutes.

Ingredients

 2 cucumbers (1 1/2 lb. total), peeled
 2 Roma tomatoes (8 oz. total), rinsed and cored
 1 red onion (6 oz.), peeled and chopped
 5 green onions, rinsed and thinly sliced (including green tops)
 3 cloves garlic, peeled and minced
 1/2 cup reduced-sodium soy sauce
 3 tablespoons distilled white vinegar
  About 1/2 teaspoon black pepper
  About 1/4 teaspoon cayenne

Directions

1

Dice cucumbers and tomatoes into 1/4-inch cubes and combine in a bowl. Add red and green onions, garlic, soy sauce, vinegar, and black pepper and cayenne to taste. Mix well. Cover and chill at least 30 minutes.

Cucumber Salsa

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