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Tomato-Cucumber Relish
Credit:
Mikkel Vang
Recipe Summary
prep: 10 mins
total: 25 mins
Yield: Makes 2 cups
Ingredients
Ingredient Checklist
3 plum tomatoes (8 ounces)
2 baby cucumbers, finely chopped (1 cup)
2 teaspoons pepperoncini brine
Kosher salt
Gallery
Tomato-Cucumber Relish
Credit:
Mikkel Vang
Recipe Summary
prep: 10 mins
total: 25 mins
Yield: Makes 2 cups
Gallery
Tomato-Cucumber Relish
Credit:
Mikkel Vang
Tomato-Cucumber Relish
Credit:
Mikkel Vang
Tomato-Cucumber Relish
Recipe Summary
prep: 10 mins
total: 25 mins
Yield: Makes 2 cups
Recipe Summary
prep: 10 mins
total: 25 mins
Yield: Makes 2 cups
prep: 10 mins
total: 25 mins
prep:
10 mins
total:
25 mins
Yield: Makes 2 cups
Makes 2 cups
Ingredients
Ingredients
- 3 plum tomatoes (8 ounces)
- 2 baby cucumbers, finely chopped (1 cup)
- 2 teaspoons pepperoncini brine
- Kosher salt
Directions
Bring a small pot of water to a boil; prepare an ice-water bath. With a sharp knife, cut a shallow X into bottom of each tomato. Add to pot and cook until skins begin to curl away from cuts, 10 to 15 seconds. Transfer to ice-water bath. When cool enough to handle, peel tomatoes with a paring knife, halve, and remove seeds. Finely chop (you should have about 1 cup) and transfer to a bowl, along with cucumbers, brine, and 1/2 teaspoon salt; stir to combine. Cover and refrigerate at least 15 minutes and up to 1 day.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Tomato-Cucumber Relish
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Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Tomato-Cucumber Relish
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
