Fresh cucumber salsa

I realized the other day that I have never made salsa before. Mike used to make a delish black bean salsa in the summertime, but since he’s been super busy, tomato duty has fallen to me. So, I dug out a recipe I took from the Boulder farmers market back in 2005 and adapted it to what I had in the kitchen.

I had some tomatoes and a green pepper from our garden and a cucumber from the farmers market, plus a few other things.

The recipe made the freshest, most vibrant, colorful salsa I could have imagined. And it tasted really good, especially when you got a little bit of the marinated tomato juice in the bottom in your bite. I had gotten out my spice blend to add to it, but realized it didn’t even need that. I stuck with a sprinkling of salt and pepper for seasoning, just like I would on a sliced tomato.

Fresh cucumber salsa

4 medium tomatoes, diced
1 cucumber, diced
1/2 onion, diced
1 green pepper, diced
3 cloves garlic, minced
Juice of 1/2 a lime
1 tablespoon red wine vinegar
Salt and pepper to taste

Combine all ingredients in a big bowl. That’s it!