Ingredients

8 plum tomatoes, diced
½ sweet onion, diced
1 cucumber, diced
Juice of 1 small lemon
Juice of 1 small lime
½ jalapeño, seeded and finely diced
1 can (14.5 ounces) fire-roasted diced tomatoes, drained (substitute fresh tomatoes if in season)
2 teaspoons kosher salt
1 teaspoon ground cumin

Directions

Soak the diced onion in warm water for 5 minutes to mellow its flavor. Drain and set aside.

In a large bowl, combine the tomatoes, cucumber, jalapeño, and drained fire-roasted tomatoes. Add the lemon and lime juice, salt, and cumin, stirring gently to combine. Fold in the drained onion. Taste and adjust seasoning if needed.

Serve immediately or let it sit for 15-20 minutes to allow the flavors to meld.

Storage Tip: Kachumbari is best enjoyed fresh, but it can be refrigerated for up to a day. If storing, drain excess liquid before serving.

Country:
Tanzania


Notes and Instructions

Recipe and photo credit: Kristina Skepton and Terri Tucker