Sunday, August 31, 2008

Cucumber and Tomato Salsa

This fresh and spicy cucumber and tomato salsa is delicious served with chicken, poached or grilled fish, or with homemade pita chips. Recipe serves 4.


1 small cucumber, peeled and finely diced
2 medium tomatoes, finely diced
1 small Spanish (red) onion, finely diced
1 tablespoon finely chopped fresh coriander
1 small red chili (seeds discarded), chopped finely
1/4 cup freshly squeezed lemon juice


1. In a bowl, combine the cucumber, tomatoes, onion, coriander and chili together.
2. Pour the lemon juice over.
3. Cover, and marinate in the refrigerator for 1/2-1 hour.
4. Stir the salsa before serving.

Variation: Substitute 1/2 small capsicum, diced, for the hot chili; or add 1-2 tablespoons of corn kernels.

Tip: To peel one tomato, remove the core and slash the skin vertically in three or four places. Place the tomato on a microwave-safe roasting rack, and cook on High (100%) for 45 seconds. Allow to stand to cool slightly (1-2 minutes), then peel.

No comments: