Salsa Cruda
3 fresh Anaheim chilies (9 oz.)
3 firm-ripe tomatoes (1 1/2 lb. total)
2 green onions, ends trimmed, thinly sliced
2 cloves garlic, peeled and minced
2 to 3 tablespoons fresh cilantro, chopped
1 to 3 tablespoons minced fresh serrano or jalapeno chilies (optional)
Lemon or lime juice (optional)
Salt and pepper
Rinse, stem, seed, and chop Anaheim chilies. Rinse, core and chop tomatoes.
Mix Anaheim chilies, tomatoes, onions, garlic, cilantro and serrano or jalapeno chilies with salt and
pepper and a squeeze of lime or lemon juice, to taste.
Makes 4 cups.
Cook's Note: MAKE SURE to use gloves if you are working with jalapenos...you can easily burn yourself if you
don't. I like the taste of jalapeno in my salsa, it isn't necessary to have jalapeno or serrano chilies if you
are not into "hot and spicy" salsa.
Submitted by sooz
International Dishes
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