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Tomato Cucumber Salsa

Source: The Taste of Summer
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Makes about 2 1/2 cups
Full of crunchy cucumber, this chunky salsa is good on grilled seafood, with Chilled Avocado Soup, or as a dip for tortilla chips.
2 large tomatoes (about 1 pound), peeled, seeded, and finely chopped
1/2 cup English cucumber peeled, seeded, and finely chopped
1 medium jalapeno chile, seeded and finely chopped
1 tablespoon finely chopped fresh cilantro
1 tablespoon fresh lemon juice
1 medium clove garlic, minced
Other necessary recipes:
Chilled Avocado Soup with Tomato-Cucumber Salsa
Combine all of the ingredients in a medium bowl, including salt to taste, and mix well. Taste for seasoning. Cover and refrigerate until needed.

ADVANCE PREPARATION: This may be prepared 3 days in advance and refrigerated. Remove from the refrigerator 30 minutes before serving.

VARIATION: Canned jalapeno chilies may be used if fresh are not available. If using the canned chilies, omit the lemon juice.

NOTE: When working with chilies, always wear rubber gloves. Wash the cutting surface and knife immediately afterward.

Serving size = 2 tablespoons

Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 2 1/2 cups
Calories: 11
Sodium: 3mg
% Cal. from Fat: 0%
Carbohydrates, Total: 2g
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