Recipe: Salsa Mexicana Cruda (Fresh Mexican Sauce)

[Guest guest]

Hi,

 

 

 

 

This is the sauce I fix up several times over the

 

 

summer with fresh peppers and tomatoes from the garden.

 

 

It comes from " The Cuisines of Mexico " by Diana Kennedy.

 

 

 

 

" 1 medium tomato (about 6 ounces)

 

 

1/2 medium onion

 

 

6 sprigs fresh coriander

 

 

3 chilies, preferably serranos

 

 

A Bowl

 

 

1/2 teaspon salt, or to taste

 

 

1/3 cup cold water

 

 

 

 

Chop all the ingredients finely -- do not skin the

 

 

tomato or seed the chili.

 

 

Mix together in a bowl and add the salt and water.

 

 

 

 

Although this can be made up to three hours ahead,

 

 

it is best made at almost the last minute, for it

 

 

soon loses its crispness and the coriander its

 

 

sharp flavor "

 

 

 

 

My wife prefers it without the coriander. If it's

 

 

just for me, the coriander stays in. Also, I've

 

 

used jalapenos, or thai, or whatever is on hand.

 

 

I actually prefer to let it sit for 1/2 an hour or

 

 

so (in the refrigerator is fine) just for all of

 

 

the flavors to mix a bit more and the peppers to

 

 

add a bit more heat to the whole thing.

 

 

 

 

Gary