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3 large ripe but firm tomatoes
1/2 English cucumber
1 small red onion
1 tbsp granulated sugar
1/4 cup rice vinegar
1 tbsp dark sesame oil
3 tbsp freshly squeezed lime juice
1/4 cup coarsely chopped fresh cilantro
pinch salt
Cut tomatoes in half. Hold tomatoes over sink and gently squeeze out and discard seeds and juice. Slice unpeeled cucumber in half lengthwise. With a spoon, scoop out and discard seeds. Dice cucumber. Place in a medium-size bowl. Finely chop tomatoes and onion. Add both to bowl with cucumber.
Then sprinkle with sugar. Stir in vinegar, oil and lime juice. Use right away or, if making ahead, leave at room temperature up to 3 or 4 hours or refrigerate overnight. Tomatoes will water out a little as it sits. Stir, then drain excess liquid before serving. Stir in coriander and salt just before serving. Delicious on its own as a dip with toasted wedges of pita bread or spooned on little toasts as an appetizer. Terrific over grilled chicken or steak or rice.
Calories 24, Protein 0.5g, Carbohydrates 4.2g, Fat 0.9g, Fibre 0.7g, Sodium 4mg.
Salsas are more versatile than you may think. While we're all used to them as a fast homemade appetizer with tortilla chips or flatbread, they're also great tossed into garden salads for an instant dressing.