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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From Sunset Magazine, May 2007. Can be made ahead. Use English (seedless) cucumbers. Cover and chill for up to 3 days. Ingredients:
2 lbs tomatoes |
1/2 cup white onion, chopped |
2 cups seedless cucumber, peeled and diced |
1 tablespoon garlic, chopped |
2 serrano chilies, stemmed, seeded, and chopped |
3 tablespoons red wine vinegar |
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.
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