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Salsa Cruda

Forget jarred salsa -- this simple mixture of tomatoes, onions, chiles, and cilantro tastes amazingly fresh and couldn't be easier. This recipe was also featured on "Mad Hungry with Lucinda Scala Quinn."

  • Yield: Makes 4 cups
Salsa Cruda

Source: Martha Stewart Living, May 2008

Ingredients

  • 4 medium tomatoes, finely chopped
  • 1/2 large white onion, finely chopped
  • 2 serrano or jalapeno chiles, minced
  • 3/4 cup chopped fresh cilantro
  • 1 cup water
  • Coarse salt

Directions

  1. Stir together tomatoes, onion, chiles, cilantro, water, and 2 1/2 teaspoons salt. Season with more salt to taste.

Cook's Note

Adjust the amount and type of chiles to make this salsa mild, medium, or hot, as you like. Salsa can be refrigerated for up to 3 days.

Reviews (5)

  • AllisonSchalck 14 May, 2008

    I made this but cut out the water and added the juice of one lime (about 2 tsp.). I also added a green pepper, a garlic clove and some black pepper (about 1/8 tsp.). I chopped up everything in my food processor and it was watery enough without adding water to it. I took it to a Recipe Group and the ladies loved it! I never made salsa before and we all found this to be quite tasty!

  • leoloup 3 May, 2008

    This all sounds so good and I would like to know how much lime juice these cooks would use for this amount. Also would you use all these recipes for a taco bar or would you purchase some and which ones. Thanks

  • termino2 2 May, 2008

    I agree, the traditional mexican way is with lime juice and no water, I'm from Matamoros, Tam. Mexico

  • termino2 2 May, 2008

    I agree, the traditional mexican way is with lime juice and no water, I'm from Matamoros, Tam. Mexico

  • scottrho 14 Apr, 2008

    I wonder why she uses water instead of lime juice? I make my salsa with the same ingredients, but with a little lime juice, not a full cup, not water.

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