Guest guest Posted March 31, 2002 Report Share Posted March 31, 2002 * Exported from MasterCook * Salsa Cruda Recipe By : California Home Cooking by Michele Anna Jordan Serving Size : 1 Preparation Time :0:00 Categories : Salsas Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ripe red tomatoes, peeled, seeded and -- coarsely chopped 1 white onions -- diced 4 cloves garlic -- minced 3 serrano or jalapeno chiles -- minced Juice of 1/2 lime 2 tablespoons red wine vinegar 1/4 cup extra virgin olive oil 1/2 cup minced cilantro leaves 1 tablespoon minced oregano Kosher salt Black pepper in a mill Place the chopped tomatoes in a strainer lined with cheesecloth, and let them drain for 20 minutes. (Reserve the liquid for another purpose, or discard it.) In a medium bowl, combine the drained tomatoes with the onion, garlic, chiles, lime, vinegar and olive oil. Toss to blend well. Stir in the cilantro and oregano. Taste, and add salt and pepper. Let the salsa rest at room temperature for at least 30 minutes before serving. Refrigerate, covered, for up to 3 days. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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