Tomato, Mint and Cucumber Salsa
Recipe: #11252
November 20, 2013
Categories: Sauce, Salsas, Tomato, Cucumber, Appetizers, Christmas, Game/Sports Day, Labor Day, New Years, Potluck, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, Herbs, more
"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."
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (147.9 g)
- Calories 90.7
- Total Fat - 7 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 686.8 mg
- Total Carbohydrate - 6.7 g
- Dietary Fiber - 2.5 g
- Sugars - 3.1 g
- Protein - 1 g
- Calcium - 30.3 mg
- Iron - 0.6 mg
- Vitamin C - 14.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Wash tomatoes and cut them in half; place them in a large glass bowl (or non-reactive metal bowl).
Step 2
Add cucumbers, salt, lemon pepper, lemon juice, onion, garlic, oil and vinegar. Gently mix and add chopped mint last. DO NOT OVER MIX.
Step 3
Cover with plastic wrap and refrigerate 30 minutes. Do not make too far in advance.
Step 4
Place in serving bowl and garnish with mint leaves.
Tips
No special items needed.
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