Tomato salsa cruda

Yield: 4 servings

Measure Ingredient
4 Italian Roma tomatoes, cored
And chopped
1 To 2 serrano chilies,
Chopped
¼ small Onion, chopped
Juice of 1 lime
1 teaspoon Sea salt
½ teaspoon Freshly ground black pepper

In a blender, place the tomatoes, chilies, onion, lime juice, salt, and pepper. Blend briefly, making sure the salsa remains rough. Store in a covered container, in the refrigerator, no more than 1 day.

Yield: about 1 cup

TOO HOT TAMALES SHOW #TH6274

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