Salsa Cruda

[Guest guest]

* Exported from MasterCook *

 

Salsa Cruda

 

Recipe By : New Recipes from Moosewood Restaurant, page 194

Serving Size : 1 Preparation Time :0:00

Categories : Moosewood

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 ripe tomatoes -- chopped

3/4 cup Spanish olives -- chopped

1/2 cup minced hot peppers (fresh or canned)

Tabasco or other hot pepper sauce to taste

 

Combine all the ingredients and refrigerate at least 1 hour to allow the flavors

to mingle.

 

Salsa Cruda is most flavorful at room temperature and should be taken from the

refrigerator an hour before serving time. Use Salsa Cruda as a topping for

frittatas or as a condiment for any Mexican entrée. Store in the refrigerator up

to 1 week.

 

 

- - - - - - - - - - - - - - - - - -

[Guest guest]

This sounds yummy! SPicey!!

 

J Lsissy z <pepepukpetunia wrote:

 

 

We eat this one a lot at my house. I'm new and joined to read the recipe files. Dont laugh, I'm Donna's sister Sissy! I have made many dishes from the files. Spinach soup, lentil loaf, posole, and many other recipes that are really appreciated.

 

Salsa Cruda

4 large tomatoes, seeded and chopped

1/4 cup yellow or orange bell pepper chopped

1/3 cup red or brown onions chopped

1/3 cup green onions, include the tops

3-4 jalapenos, seeded and chopped

3 tablespoons chopped cilantro

2 cloves garlic minced

2-3 teaspoons of lime juice

dash of salt

 

Place all ingredients in bowl and mix well. Refrigerate 2 hours before serving so flavors blend. I love very hot food.

 

 

 

Click here to donate to the Hurricane Katrina relief effort.

 

 

 

 

 

 

 

 

 

 

 

 

TTP....Time Talent Opportunity... plunge in right NOW! Why live in "I wish I could"? DO IT NOW!

http://geocities.com/poet_atrabilious http://fat_chick_slim.bravejournal.com http://spirit_candle.bravejournal.com lucid_lit_lines/Do You ?