Recipe makes 8 servings
4 organic Campari tomatoes
1 medium shallot, diced small
3 cloves of garlic, crushed
1 cup(s) curly parsley, roughly chopped
1/2 cup(s) fresh mint, leaves tightly packed
2 cup(s) mini cucumbers, sliced
1 medium poblano pepper, roughly chopped
1 large lemon, juiced
1/3 cup(s) extra virgin olive oil
1. Combine all ingredients into a food processor except olive oil and lemon juice. Pulse to chop fine and remove to a bowl.
2. Add lemon juice and olive oil and season with salt and pepper to taste. Refrigerate until ready to use. Letting this rest in the refrigerator will help allow flavors to meld.
3. Chef’s Note: Serve this over grilled chicken or lamb or as a condiment over rice or grilled vegetables.
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