Salsa cruda
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Tomatoes -- quartered |
| 1 | medium | Onion -- quartered |
| 2 | Jalapeno chiles -- halved | |
| Seeds removed -- optional | ||
| 1 | tablespoon | Lime or lemon juice |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Chopped cilantro -- # |
| Optional | ||
Directions
Place tomatoes, onion, jalapenos, lime juice, salt and cilantro in bowl of food processor and pulse to desired consistency or chop by hand. Keeps refrigerated 2 to 3 days. Makes about 2 cups.
Printed in the November 27, 1992, issue of the Los Angeles Times.
Submitted By JOELL ABBOTT On 08-16-94 Recipe By :
From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking