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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Immerse tomatoes in boiling water to cover for 5 seconds (if ripe) to 15 seconds (if firm). Lift out and drain. Core tomatoes and pull off skin; discard cores and skins. Halve tomatoes crosswise; squeeze out juice and seeds and discard. | 2. In a food processor, combine seeded tomatoes, onion, garlic, serrano chiles, and red wine vinegar. Pulse until finely chopped. Pour into a bowl. | 3. In processor, pulse cucumber until coarsely chopped. Add to tomato mixture and season with salt to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	2			80.4198	17.3796	3.9316	0.8936
white onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
cucumber	2	cups	seedless peeled diced	31.2	7.5504	1.3519999999999999	0.2288
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
serrano chilies	2		stemmed seeded chopped	-	-	-	-
red wine vinegar	3	tablespoons		8.493	0.1207	0.0179	0.0
kosher salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.