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Tomato-Cucumber Salsa

Makes 4 cups

Notes: If making ahead, cover and chill up to 3 days.

 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
Step 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

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

In processor, pulse cucumber until coarsely chopped. Add to tomato mixture and season with salt to taste.

Step 4

Note: Nutritional analysis is per tbsp.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 4.2Calories from Fat 0.0
% Daily Value *
Total Fat 0.0g0%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.5mg1%
Total Carbohydrate 0.9g1%

Dietary Fiber 0.2g1%
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.