Prep Time::20 mins
Additional Time:: 2 hrs
Total Time:: 2 hrs 20 mins
Servings::6
Ingredients
2 (14.5 ounce) cans diced tomatoes (I use Hunt's Petite Diced)
½ cup water
2 tablespoons extra-virgin olive oil
1 medium seedless cucumber, cut into 1/4-inch dice
1 small yellow bell pepper, seeded and cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
1 small jalapeno pepper, seeded and minced (Optional)
2 medium garlic cloves, minced
2 tablespoons sherry vinegar
2 tablespoons chopped fresh parsley, basil or cilantro
salt and ground black pepper to taste
Directions
Pour 1/2 cup diced tomatoes into a food processor. Add water and oil to the food processor; blend until puréed. Pour into a medium bowl and add remaining diced tomatoes.
Stir in cucumber, bell pepper, onion, jalapeño, garlic, vinegar, and parsley; season with salt and pepper. Cover and refrigerate for at least 2 hours before serving.