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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: If making ahead, cover and chill up to 3 days. 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:
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, garlic, serrano chiles, and red wine vinegar. Pulse until finely chopped. Pour into a bowl.
3. In processor, pulse cucumber until coarsely chopped. Add to tomato mixture and season with salt to taste.
4. Note: Nutritional analysis is per tbsp.
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