Salsa cruda (la times)

Yield: 2 Servings

Measure Ingredient
2 \N Medium tomatoes, quartered
1 \N Medium onion, quartered
2 \N 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.

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