We love new things in the garden. You might recall last year we grew mini Sweet Pea Red Currant Tomatoes that were so lovely in my Quinoa Caprese Salad. This year we went for mini cucumbers! They are just as stinking cute as the tomatoes were. This dish could even be made with both the mini tomatoes and the mini cucumbers and be the cutest tea party addition ever. In any case, I have been mixing it with some of our garden tomatoes to make a quick salsa/dip that goes well with corn chips, nachos, tacos, Potato Enchinados, just about everything.
Mexican Sour Gherkin Salsa. Serves two as a condiment with dinner.
8-10 Mexican Sour Gherkins, sliced
1 large garden tomato, diced (I used a purple cherokee)
1 small jalapeño, seeded and deveined, unless you like heat, and diced small
1/4 red onion, diced small
1 T cilantro, finely chopped
1 T cider vinegar, I used Bragg
1 t olive oil
pinch of kosher or sea salt
pinch of fresh cracked black pepper
Combine cider vinegar through pepper in a small bowl, whisking until oil is incorporated. Add remaining ingredients and toss to coat. Refrigerate until ready to use.