Salsa Cruda and "Saucy" Salsa
Try this Salsa Cruda and "Saucy" Salsa recipe, or contribute your own. "Cilantro" and "Sauces" are two of the tags cooks chose for Salsa Cruda and "Saucy" Salsa.
Yield: 1 Servings Ready in 1 hours
Cuisine: AmericanMain Ingredient:
0 people trying soon
Salsa Cruda and "Saucy" Salsa Preparation
From: firstname.lastname@example.org Date: Wed, 10 Jul 1996 00:13:12 -1000 San Antonio-born, I (like every other Tejano/Texan) think my salsas are the most authentic recipes! Also known as "pico de gallo," which means "beak of the rooster," serve Salsa Cruda with warm corn tortillas and place on the table with beef, chicken, or fish meals. Combine ingredients in non-metal bowl. Eat right away, or use within a day (its still very good after this, but doesnt have that "kick in the throat" taste that the fresh mixture has!) "SAUCY" SALSA: Place the ingredients for "Salsa Cruda" in a saucepan with about 2 cups of water. Cook over medium heat for about 20 minutes. Drain the mixture in a fine mesh strainer/colander, save the liquid. Set aside this mixture. In a processor, blender or with a molcajete (mortar): Add 2 more cloves of garlic. Add more cilantro, if you wish. Add more tomatoes, if you wish. Pulverize these ingredients with some of the reserved liquid. By hand, gently combine both mixtures and serve in the molcajete or your most colorful bowl! JEWISH-FOOD digest 246 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Salsa Cruda and "Saucy" Salsa. Be the first to review it!