salsa cruda i

Name: Salsa Cruda I
Prep time: 15 min
Yield: 10
Cuisine: Southwestern
Ingredients: 3 large tomatoes, cored and halved; 1/2 cup(s) finely chopped onion; 3 to 4 clove(s) garlic, minced; 2 to 3 medium jalepenos, seeded and minced; 3 tablespoon(s) fresh cilantro, chopped; 1 tablespoon(s) olive oil; 1 tablespoon(s) lime juice, or to taste; - salt to taste

(1 RATING)

57 Pinches 2 Photos

Jane Whittaker

Massena (now in FL), NY

Updated on Apr 10, 2011

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.

Rate

prep time 15 Min

cook time

method Refrigerate/Freeze

yield 10 or more

Ingredients

3 large tomatoes, cored and halved
1/2 cup finely chopped onion
3 to 4 cloves garlic, minced
2 to 3 medium jalepenos, seeded and minced
3 tablespoons fresh cilantro, chopped
1 tablespoon olive oil
1 tablespoon lime juice, or to taste
- salt to taste

How To Make salsa cruda i

Step 1

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.

Step 2

Remove the skins, drain off juice, and let cool.
Step 3

While tomatoes are cooling, mix together all the rest of the ingredients.
Step 4

Chop tomatoes when cool, let sit for 15 minutes, then adjust seasonings.
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