Salsa Cruda I

Jane Whittaker


This is killer salsa.
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.

★★★★★ 1 vote
10 or more
15 Min


3 large
tomatoes, cored and halved
1/2 c
finely chopped onion
3 to 4 clove
garlic, minced
2 to 3 medium
jalepenos, seeded and minced
3 Tbsp
fresh cilantro, chopped
1 Tbsp
olive oil
1 Tbsp
lime juice, or to taste
salt to taste


1Core 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.
2Remove the skins, drain off juice, and let cool.
3While tomatoes are cooling, mix together all the rest of the ingredients.
4Chop tomatoes when cool, let sit for 15 minutes, then adjust seasonings.

About Salsa Cruda I

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Southwestern
Dietary Needs: Vegetarian
Other Tag: Quick & Easy