Tomato-Cucumber Salsa

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READY IN: 15mins
Recipe by Karen in MA

From Sunset Magazine, May 2007. Can be made ahead. Use English (seedless) cucumbers. Cover and chill for up to 3 days.

Ingredients Nutrition


  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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