Tomato Cucumber Salsa

• 2 large tomatoes (about 1 pound), peeled, seeded and finely chopped
• 1/2 cup peeled, seeded and finely chopped Mediterranean cucumber
• 1 medium jalapeno chili, seeded and finely chopped*
• 1 tablespoon finely chopped cilantro
• 1 tablespoon fresh lemon juice
• 1 medium garlic clove, minced
• 1/2 teaspoon salt

1. Combine all the ingredients in a medium mixing bowl and mix well. Taste for seasoning. Cover and refrigerate. Makes 2 1/2 cups or 10 servings.
2. Advance preparation: May be kept up to three days in the refrigerator. Remove it from the refrigerator a 1/2 hour before serving.
3. Variation: Canned jalapeno chilies may be used if fresh are not available. If using the canned variety, omit the lemon juice.
4. *When working with chilies, always wear rubber gloves. Wash the cutting surface and knife immediately afterward.

tomatoes, mediterranean cucumber, jalapeno chili, cilantro, lemon juice, garlic, salt

Taken from www.epicurious.com/recipes/member/views/tomato-cucumber-salsa-50178324 (may not work)