Tomato-Cucumber Salsa


  • 2 serrano chiles, stemmed, seeded, and chopped
  • 2 cups English (seedless) cucumber, peeled and cut into chunks
  • ½ cup white onion, chopped
  • 3 tablespoons red wine vinegar
  • Coarse kosher salt
  • 2 pounds tomatoes
  • 1 tablespoon garlic, chopped

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. 2. In a food processor, combine seeded tomatoes, onion, g...

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Variations on Tomato-Cucumber Salsa

  • Tomato-Cucumber Salsa
    • 5 tomatoes
    • 1 cucumber, large
    • 4 to 6 tablespoons fresh lime juice
    • 10 cilantro leaves
    • Salt and pepper, to taste

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