Salsa Cruda I

2
Jane Whittaker

By
@janenov46

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
10 or more
Prep:
15 Min
Method:
Refrigerate/Freeze

Ingredients

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  • 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

How to Make Salsa Cruda I

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

Printable Recipe Card

About Salsa Cruda I

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




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