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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 4 cups
mla103751_0508_chips_salsa_cruda.jpg
Ingredients
Ingredient Checklist
4 medium tomatoes, finely chopped
1/2 large white onion, finely chopped
2 serrano or jalapeno chiles, minced
3/4 cup chopped fresh cilantro
1 cup water
Coarse salt
Cook's Notes
Adjust the amount and type of chiles to make this salsa mild, medium, or hot, as you like. Salsa can be refrigerated for up to 3 days.
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 4 cups
mla103751_0508_chips_salsa_cruda.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 4 cups
Recipe Summary
Yield: Makes 4 cups
Yield: Makes 4 cups
Makes 4 cups
mla103751_0508_chips_salsa_cruda.jpg
mla103751_0508_chips_salsa_cruda.jpg
Ingredients
Ingredients
- 4 medium tomatoes, finely chopped
- 1/2 large white onion, finely chopped
- 2 serrano or jalapeno chiles, minced
- 3/4 cup chopped fresh cilantro
- 1 cup water
- Coarse salt
Directions
Stir together tomatoes, onion, chiles, cilantro, water, and 2 1/2 teaspoons salt. Season with more salt to taste.
Cook's Notes
Adjust the amount and type of chiles to make this salsa mild, medium, or hot, as you like. Salsa can be refrigerated for up to 3 days.
Cook’s Notes
Adjust the amount and type of chiles to make this salsa mild, medium, or hot, as you like. Salsa can be refrigerated for up to 3 days.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Salsa Cruda
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Salsa Cruda
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
