Tomato Cucumber Salsa

2 large tomatoes, peeled, seed and finely chopped

1/2 cup english cucumbers, peeled, seeded and finely chopped

1 medium jalapeno chilie, seeded and finely chopped

1 T finely chopped fresh cilantro

1 T fresh lemon juice

1 medium garlic clove, minced

1.  Combine all of the ingredients in a medium bowl, including salt to taste and mix well.

2.  Taste for seasoning.

3.  Cover and refrigerate until needed

Advance Preperation:

This may be prepared 3 days in advance and refrigerated.  Remove from the  refrigerator 30 minutes before serving.

Variation:

Canned jalapeno chilies may be used if fresh are not available.  If using canned, omit the lemon juice.

Note:

When working with chilies, always wear rubber gloves.  Wash the cutting surface and knife immediately afterward.

[ As seen in The Taste of Summer, by Diane Rossen Worthington]