Cucumber Tomato Salsa
I published this recipe a while ago but I wanted to post it again since I've been experimenting with it for the last few years.
Servings: 16
Ingredients
- 2 med-lg tomatoes chopped
- 1 med onion chopped
- 1 med cucumber chopped
- 1 10-ounce Can Rotel Tomato & Green Chilies drained
- 2-4 tablespoons TABASCO brand Green Jalapeno Pepper Sauce to taste
- 1 teaspoons Fresh or Dried Cilantro
Instructions
- Scoop out the seeds and gooey parts of the tomato and use only the fleshy bits, otherwise, this gets very wet, very fast. I'm serious. All of these ingredients mesh nicely into a salsa, but make a terrible juice. Peel the cucumber before you dice it. While you are chopping the onion, leave the tomatoes and cucumber in a colander to drain as much liquid as you can.
- Combine the vegetables in a medium bowl.
- Open the can of Diced Tomatoes & Green Chilies and drain in the colander. Add to the bowl of fresh veggies and stir until well mixed. Add the Tabasco (I used ~3 Tbsp) and cilantro and stir until the vegetables are coated. Add a can of diced jalapenos for additional heat.
- Let it sit in the fridge overnight to allow the flavors to develop.