Salsa Cruda I
It is from the book Salsa Cooking by Marjie Lambert.
Copyright 1994 Quintet Publishing Limited.
You can add more jalepenos if you like, the heat is in the veins and seeds, so leave or remove as you see fit.
The recipe pictured I added some green bell pepper to it also.
3 largetomatoes, cored and halved
1/2 cfinely chopped onion
3 to 4 clovegarlic, minced
2 to 3 mediumjalepenos, seeded and minced
3 Tbspfresh cilantro, chopped
1 Tbspolive oil
1 Tbsplime juice, or to taste
·salt to taste
How to Make Salsa Cruda I
- Core the tomatoes, cut in half, and squeeze the seeds out. Place them in a broiler safe dish, and place under the broiler, until skin is slightly blackened.
- Remove the skins, drain off juice, and let cool.
- While tomatoes are cooling, mix together all the rest of the ingredients.
- Chop tomatoes when cool, let sit for 15 minutes, then adjust seasonings.