Salsa Cruda

  • Yield: Makes about 4 cups

Source: Martha Stewart Living, September 2001

Ingredients

  • 2 large ripe tomatoes, cut into 1/3-inch dice
  • 1 small white onion, cut into 1/4-inch dice
  • 4 serrano chiles or 2 jalapenos, finely chopped
  • 2 to 3 tablespoons coarsely chopped fresh cilantro
  • 1 tablespoon coarse salt
  • 1 cup water

Directions

  1. In a medium bowl, combine all ingredients. Cover with plastic wrap, and refrigerate for at least 1 hour and up to overnight.

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