Gazpacho Salsa

Recipe Ingredients

3 cups	187g / 6.6oz	Finely chopped tomato
1 cup	146g / 5.1oz	Finely chopped cucumber
1/2 cup	31g / 1.1oz	Finely chopped red onion
1/2 cup	118ml	Finely shopped yellow sweet pepper
1/4 cup	4g / 0.1oz	Snipped fresh cilantro
1 tablespoon	15ml	Red wine vinegar
2 teaspoons	10ml	Olive oil
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Sugar
1 teaspoon	5ml	Serrano chile pepper - seeded, finely (small) chopped
2		Garlic - minced

Recipe Instructions

Combine all ingredients in a bowl. Cover and chill for at least 1 hour before serving.

Store in the refrigerator for up to 2 days.

Makes about 4 cups.

Source:
Unknown Cooking Magazine

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