Tomato, Mint and Cucumber Salsa
Created by Mikekey on November 20, 2013
- Servings: 9
- Prep Time: 20m
- Cook Time: 30m
- Recipe #11252
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 green chilies, diced (New Mexico green chilies)
- 1 teaspoon garlic, minced
- 1/4 cup oil (chili oil)
- 2 tablespoons white vinegar
- 1 cup fresh mint leaves, chopped
- Mint leaf, for garnish
How to Make
-
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.
Nutritional Facts
- 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