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Ingredients  Recipes Restaurants Utilities Cooking Directory Recipesbox
SALSA CRUDA
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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Number of Servings: 2 |
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Ingredients:
2 Medium tomatoes, quartered
1 Medium onion, quartered
2 Jalapeno chiles, halved seeds removed, optional
1 Tablespoon(s) Lime or lemon juice
1/2 Teaspoon(s) Green chili salsa
1 Tablespoon(s) Chopped cilantro, optional |
Directions: Place tomatoes, onion, jalapenos, lime juice, salt and cilantro in
bowl of food processor and pulse to desired consistency or chop by
hand. Keeps refrigerated 2 to 3 days. Makes about 2 cups.
Printed in the November 27, 1992, issue of the Los Angeles Times.
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