Try this A Salsa Cruda (Raw or Fresh Salsa) recipe, or contribute your own.
Suggest a better descriptionI use a molcajete for this, a blender can be substituted, not quite the same, but nevertheless it can be done. If you using a molcajete, first grind the chile,garlic,cumin, and onion if used. The object being, to make a paste, a bit like a thai paste at this point Add the tomato and grind to a paste or (sauce?) depends on the tomatos you use.(at times I add a little water, if it too thick) add salt and cilantro to taste. I eat this with anything I can scoop it up with. corn tortillas deep fried until crisp, flour tortilla torn, and made into handy little scoops, corn chips, potato chips. It doesnt matter as long as I can get it to the old face hole. Very tasty on a taco or over an egg in the morning. Wake you up it will. This is best when fresh, dont keep it over a day in the frig. From: Jose Cisneros FROM: Chile-Heads Digest & Mailing List Posted to MM-Recipes Digest by "Rfm"
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Serving Size: 1 Serving (429g) | ||
Recipe Makes: 1 | ||
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Calories: 100 | ||
Calories from Fat: 13 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 182.7mg | 6 % | |
Potassium 1096.5mg | 29 % | |
Total Carbohydrate 21g | 6 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 15.3g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 100
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