Cooking with David

1/4 cup olive oil
2 Tbs vinegar
1 Tbs lemon or lime juice
salt

The following should all be fresh vegetables:
2 pounds of tomatoes
1 large cucumber
1 small bell (green) pepper
1 jalapeño pepper WARNING
1 small onion
1 clove of garlic

Prepare all the vegetables:

• Blanch the tomatoes — a few at a time — in boiling water, transferring them immediately into a bowl of cold water with ice cubes. Halve and peel the tomatoes.
• Using a potato peeler, peel the cucumber and cut it into large chunks.
• Cut the bell pepper in half lengthwise. Remove the seeds. Cut enough into chunks to make about 1/3 cup.
• Peel and cut enough of the onion into chunks to make about 1/3 cup.
• Cut the jalapeño lengthwise in half. Discard half. Remove and discard the seeds and interior partitions from the retained half. Cut into small pieces.
• Peel the garlic. Mince with a sharp knife.

Combine about two-thirds or three-fourths of the tomatoes, the cucumber, bell pepper, and onion. In small batches, place the mixture in a blender and blend until chopped but not liquefied. The result should have a texture with small chunks. Pour the batches together into a large container or bowl.

Remove the seeds from the remaining tomatoes. Place them in the empty blender with the garlic, jalapeño, olive oil, lemon or lime juice, and vinegar. Blend until liquefied. Pour into the container with the chopped vegetables and stir together.

Add salt to taste. Refrigerate.