advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Salsa Cruda

  • Yield: Makes about 4 cups
Salsa Cruda

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.

Reviews (0)

Related Topics