Tomato, Mint And Cucumber Salsa

• 1 pint cherry tomatoes
• 1 pint yellow cherry tomato
• 2 cucumbers, peeled and diced in large chunks
• 1 teaspoon salt
• 1 teaspoon lemon pepper (if your lemon pepper is made with salt, cut above amount of salt down to taste)
• 1 tablespoon lemon juice
• 1/2 cup white onion, diced
• 1/2 cup New Mexico green chilies, diced
• 1 teaspoon garlic, minced
• 1/4 cup chili oil
• 2 tablespoons white vinegar
• 1 cup fresh mint leaves, chopped
• mint leaf, for garnish

1. Wash tomatoes and cut them in half; place them in a large glass bowl (or non-reactive metal bowl). Add cucumbers, salt, lemon pepper, lemon juice, onion, garlic, oil and vinegar. Gently mix and add chopped mint last. DO NOT OVER MIX.
2. Cover with plastic wrap and refrigerate 30 minutes. Do not make too far in advance.
3. Place in serving bowl and garnish with mint leaves.

tomatoes, yellow cherry tomato, cucumbers, salt, lemon pepper, lemon juice, white onion, new mexico, garlic, chili oil, white vinegar, mint, mint leaf

Taken from www.food.com/recipe/tomato-mint-and-cucumber-salsa-482772 (may not work)