• 1 to 1½ lbs. Tomatoes
  • 1  English cucumber
  • Juice of one lemon
  • Tabasco sauce
  • Sea salt
  • Fresh ground pepper

Quarter the cucumber lengthwise and cut into bite size pieces. Dice the tomatoes into similar size pieces and combine in a bowl. Add the lemon juice, a few dashes of Tabasco sauce and salt and pepper to taste. Cover and refrigerate for at least an hour. This salad will get juicy so serve it in a bowl with a spool. It’s good to the last drop!

If you like heat add as much Tabasco sauce as you can handle.