Salsa cruda

Yield: 2 servings

Measure 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

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

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