METHOD
Peel, seed and cut cucumber into small cubes.
Core tomatoes. Put in boiling water for 30 seconds, remove and skin. Juice the tomatoes by holding skinned tomato over a dish and squeezing until juice and most of the seed are removed. Save the juice. Puree half of the tomatoes in a blender. Chop the rest. Combine all of the tomatoes, the tomato juice, onions, cucumber, basil and peppers. Add ¼ tsp pepper, 1 tsp salt, the vinegar and lime juice. Refrigerate at least 1 hour before serving. Adjust seasoning before serving. About 10 cups.
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