Yield: 2 cups
| Measure | Ingredient |
|---|---|
| 1 pounds | Tomatoes |
| ⅓ cup | Onions; finely chopped |
| 1 tablespoon | Fresh coriander (cilantro), |
| \N \N | Coarsely chopped |
| 1 teaspoon | Serrano chili; drained, |
| \N \N | Rinsed, and finely chopped |
| \N \N | Canned |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Freshly ground pepper |
| \N pinch | Sugar |
Drop the tomatoes into a pan of boiling water and remove them after 15 seconds. Run them under cold water, and with a small, sharp knife, peel them. Cut the stem out of each tomato, then slice the tomatoes in half crosswise. Squeeze the halves gently to remove the seeds and juices, and chop the tomatoes fine. In a large mixing bowl, combine the tomatoes, onions, coriander, chili, salt, pepper and sugar, and with a large spoon mix them together gently but thoroughly. Taste for seasoning. If the sauce is not to be served immediately, cover the bowl with plastic wrap and refrigerate. It will keep for at least 2 days. Salsa Cruda is traditionally served with cooked meats, poultry, fish tacos and tostados.
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Time/Life 'Foods of the World', Recipes: Latin American Cooking Earl Cravens earl.cravens@...