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.

"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. "

Ingredients

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

Servings  

Preparation

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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