Salsa Cruda (La Times)

Recipe: Salsa Cruda (La Times)

Ingredients

  • 2 Medium tomatoes, quartered
  • 1 Medium onion, quartered
  • 2 Jalapeno chiles, halved – seeds removed, optional
  • 1 tb Lime or lemon juice
  • 1/2 ts Salt
  • 1 tb Chopped cilantro, optional

Instructions

  1. Place tomatoes, onion, jalapenos, lime juice, salt and cilantro in bowl of food processor and pulse to desired consistency or chop by hand.
  2. Keeps refrigerated 2 to 3 days.
  3. Makes about 2 cups.

Number of servings (yield): 2

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)