Tomato, Mint and Cucumber Salsa |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Spearmint works best in this. This is best made by hand, not in the food processor. Good on grilled salmon fillet. Chili oil can be found in Mexican sections of larger grocery stores. Bell peppers can be subbed for the New Mexico chile, or added with it. Cooking time is refrigeration time. Ingredients:
1 pint cherry tomatoes |
1 pint yellow cherry tomato |
2 cucumbers, peeled and diced in large chunks |
1 teaspoon salt |
1 teaspoon lemon pepper (if your lemon pepper is made with salt, cut above amount of salt down to taste) |
1 tablespoon lemon juice |
1/2 cup white onion, diced |
1/2 cup new mexico green chilies, diced |
1 teaspoon garlic, minced |
1/4 cup chili oil |
2 tablespoons white vinegar |
1 cup fresh mint leaves, chopped |
mint leaf, for garnish |
Directions:
1. Wash tomatoes and cut them in half; place them in a large glass bowl (or non-reactive metal bowl). Add cucumbers, salt, lemon pepper, lemon juice, onion, garlic, oil and vinegar. Gently mix and add chopped mint last. DO NOT OVER MIX.
2. Cover with plastic wrap and refrigerate 30 minutes. Do not make too far in advance.
3. Place in serving bowl and garnish with mint leaves.
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