Name: Cucumber Salsa from William Rindahl, chef at Midi’s Restaurant
Ingredients: 5 lbs cucumbers (peeled and seeded); 4 jalapeno peppers (seeded and chopped fine); 2 oz cilantro (chopped); 2 Roma tomatoes (diced); 1/2 red onion (diced); 2 Tbsp sugar; 1/2 cup vinegar; salt and pepper

Cucumber Salsa from William Rindahl, chef at Midi’s Restaurant

Ingredients

5 lbs cucumbers peeled and seeded
4 jalapeno peppers seeded and chopped fine
2 oz cilantro chopped
2 Roma tomatoes diced
1/2 red onion diced
2 Tbsp sugar
1/2 cup vinegar
salt and pepper

Servings:

Instructions

Mix all ingredients together. Allow to rest 2 hours before serving.

Recipe Notes

Fresh and tasty salsa - a great way to use cucumbers, peppers, tomatoes, and onions grown in your container garden.

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Grilled Salsa from William Rindahl, chef at Midi’s Restaurant

Ingredients

1 dozen Roma tomatoes cut in half
1 red onion peeled and quartered
5 jalapeno peppers stems removed
1/8 cup cumin
1/8 cup chili powder
1/4 cup rice vinegar
salt and pepper

Servings:

Instructions

Toss the tomatoes, onion and jalapeno peppers in olive oil, salt and pepper. Place on a hot grill and allow to blacken slightly. emove from grill and cool. Puree in food processor.
Stir in remaining ingredients.
Add heavy cream and heat to make a tasty sauce

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