Recipe courtesy of Alton Brown
Show: Good Eats
Episode: American Slicer
Total:
2 hr 45 min
Active:
45 min
Yield:
4 servings
Level:
Easy
Total:
2 hr 45 min
Active:
45 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.

Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.

Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.

IDEAS YOU'LL LOVE

Grilled Scallops with Orange-Scented Quinoa

Recipe courtesy of Giada De Laurentiis

American Macaroni Salad

Recipe courtesy of Food Network Kitchen

Grilled Chipotle Pork Tacos with Red Slaw

Recipe courtesy of Food Network Kitchen

Grilled Salmon with Smashed Cucumber-Date Salad

Recipe courtesy of Geoffrey Zakarian

Cedar Plank Salmon

Recipe courtesy of Steven Raichlen

Farro and Corn Salad

Recipe courtesy of Food Network Kitchen

Watermelon Gazpacho

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking