Cucumber Tomato Relish
Makes about 2 cups
Serve on sandwiches, as a dip with chips, or as an
alternative to salsa.
2 large tomatoes, peeled and chopped
1 small cucumber, peeled, seeded and chopped
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
1½ teaspoons Chef Paul Prudhomme's Vegetable Magic®
½ teaspoon paprika
¼ teaspoon cumin
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Combine all the ingredients and refrigerate, covered, until chilled before
serving.
Copyright © 1999 by Chef Paul Prudhomme
All Rights Reserved
PO Box 23342, New Orleans, Louisiana 70183-0342
Phone (504) 731-3590 ~ Fax (504) 731-3576 or email to: info@chefpaul.com
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