The jalapeño adds a little kick, so adjust according to your taste.
Ingredients
- 2 pints ripe tomatoes
- 1 red bell pepper, seeded and cut into chunks
- ½ small jalapeño pepper
- 1 medium cucumber, peeled and cut into chunks
- ½ spring onion, purple or white part only
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons red wine vinegar
- ½ teaspoon salt
- ¼ cup cilantro leaves (reserve a few for garnish)
About this recipe
Serves 4
Instructions
Combine all ingredients in food processor. Blend until nearly smooth. Taste for seasoning. Refrigerate for 1-2 hours before serving.
