Ingredients Jump to Instructions ↓

  1. 2 (14 1/2 ounce) cans diced tomatoes (I use Hunt's Petite Diced)

  2. 1/2 cup water

  3. 2 tablespoons extra-virgin olive oil

  4. 1 seedless cucumber, cut into 1/4-inch dice

  5. 1 small yellow bell pepper, seeded and cut into 1/4-inch dice

  6. 1 small onion, cut into 1/4-inch dice

  7. 2 medium garlic cloves, minced

  8. 1 small jalapeno pepper, seeded and minced

  9. 2 tablespoons sherry vinegar

  10. 2 tablespoons chopped fresh parsley, basil or cilantro Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Process 1/2 cup of tomatoes, along with the water and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)


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