A Salsa Cruda (Raw or Fresh Salsa)

A Salsa Cruda (Raw or Fresh Salsa)

1 review, 4 star(s). 100% would make again

Ready in 1h

Try this A Salsa Cruda (Raw or Fresh Salsa) recipe, or contribute your own.


1 ts Fresh ground cumin
1 habanero pepper; Ripe, minced
1 Serrano pepper; minced
1 tb cilantro; (optional) Chopped
Salt to taste
1 tb onion; (optional) Minced
3 md-lg roma tomato; chopped
1 cl Garlic; minced

Original recipe makes 1



I 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" on Aug 09, 98,

Verified by stevemur
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I elected to blanch the tomatoes, making them easier to peel. The molcajete isn't as easy to use but it give a better texture and the presentation is very nice.
promfh 10y ago

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