Salsa cruda (la times)
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Medium 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.