Salsa Cruda Ii Recipes

SALSA CRUDA

Forget jarred salsa. This simple salsa cruda-a mixture of tomatoes, onions, chiles, and cilantro-tastes amazingly fresh and couldn't be an easier snack or appetizer.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 4 cups

Number Of Ingredients 6

Salsa Cruda image

Steps:

Stir together tomatoes, onion, chiles, cilantro, water, and 2 1/2 teaspoons salt. Season with more salt to taste.

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

CINCO DE MAYO SALSA CRUDA

One word of warning: Make twice as much as you think you are going to need. This stuff is seriously addictive.

Provided by Chef John

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 35m

Yield 4

Number Of Ingredients 13

Cinco de Mayo Salsa Cruda image

Steps:

Drain tomatoes in a strainer for 15 minutes.
Combine tomatoes, onion, jalapeno pepper, serrano pepper, and garlic in a large bowl. Pour lime juice over the top. Stir in oregano, cayenne pepper, salt, sugar, mint, and cilantro. Refrigerate for 1 hour. Season with salt to taste.

Nutrition Facts : Calories 47.6 calories, Carbohydrate 10.6 g, Fat 0.5 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 594.5 mg, Sugar 6 g

Ingredients

1 ½ pounds cherry or grape tomatoes, diced
½ cup finely diced onion
1 jalapeno chile peppers, seeded and minced
1 serrano chile pepper, seeded and minced
2 cloves garlic, minced
2 tablespoons lime juice
¼ teaspoon dried oregano
1 pinch cayenne pepper, or more to taste
1 teaspoon salt, or to taste
1 pinch white sugar
2 tablespoons minced fresh mint leaves
½ bunch fresh cilantro, chopped
salt to taste

SALSA CRUDA / PICO DE GALLO

This receipe comes from the cookbook 'Salsa Cooking' which is an amazing cookbook. The salsa is as close to the real thing as I have tried outside of Mexico. This salsa is also the base for the Recipe #362332 The receipe calls for grilled tomatoes but I prefer fresh, cored tomatoes instead. I agree with Katzen's review about adding oil, if you are using recipe as a regular salsa there is no need to add oil. If using for the soup you do need the oil You can spice up the salsa by leaving some of the jalapeno seeds in

Provided by Deantini

Categories Sauces

Time 20m

Yield 1 1/2 cup, 6 serving(s)

Number Of Ingredients 8

Salsa Cruda / Pico De Gallo image

Steps:

Core the tomatoes and squeeze the seeds out, chop finely.
Mix all ingredients togethether.
Let sit for 15 min for flavours to mix.
Season with salt.
Enjoy!

Ingredients

3 large tomatoes, cored and chopped finely
1/2 cup onion, finely chopped
2 garlic cloves, minced
2 fresh jalapeno peppers, seeded and minced
3 tablespoons cilantro, chopped finely
1 tablespoon olive oil, see note above (optional)
1 tablespoon lime juice, fresh
salt

SALSA VERDE CRUDA (RAW TOMATILLO SALSA)

Green salsas run the gamut on Mexico City streets. They can be boiled, pea green and soupy; they can be charred and thick and ecked with blackened bits of tomatillo. They can also be astonishingly hot, which is why it's always good to ask the street vendor, "Cual salsa pica mas?" (Which salsa is hotter?) This is my favorite version of all: a raw, acidic, chunky puree that slices through anything fatty; I like to serve it with slow-cooked pork, crispy carrot tacos, tlacoyos, Mexican-style eggs and almost anything else.

Provided by Food Network

Categories condiment

Time 20m

Yield about 2 cups

Number Of Ingredients 9

Salsa Verde Cruda (Raw Tomatillo Salsa) image

Steps:

1 Chop the chiles and garlic roughly, and place in a blender jar. Blitz until mostly chopped.
2 Cut the tomatillos in half and add to the blender jar with the water. Liquefy until the salsa transforms into a thick, chunky sauce.
3 Pour into a bowl and stir in the onion and cilantro. Taste and see if you like it as is, or if you'd prefer more acidity or salt. If so, add the lime juice and taste again. Then stir in the salt and taste one more time, adding more salt, if necessary. Top with the avocado, if using, just before serving.
4 Salsa (minus the avocado) keeps for about a week in a sealed container in the fridge.

Ingredients

9 fresh arbol chiles, or 4 to 5 serrano chiles
1 large garlic clove, peeled
10 ounces tomatillos, husked and rinsed (see below)
2 tablespoons cold water
1/4 cup plus 2 tablespoons diced onion
1 tablespoon chopped cilantro, or more to taste
Juice of 1/2 large lime, optional
1/2 teaspoon salt, or more to taste
1/2 medium Hass avocado, diced, optional

SALSA CRUDA

I made this salsa for a Mexican themed party we had for our family. Everybody loved it. There really is nothing like fresh salsa. It beats the canned stuff any day. For a time-saver,I didn't roast the jalapenos it calls for,but just added them as is.I also couldn't find the dry chilis so omitted those as well.It still came out perfect.Add as many or as little jalapenos as you want depending on the strength of youre taste buds.Bon apetite.

Provided by veruca salt

Categories Sauces

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

Salsa Cruda image

Steps:

In a bowl combine all ingredients.
Place in refrigerator for up to 12 hours.
This will infuse all the flavors.
Serve with tortilla chips.

Nutrition Facts : Calories 63.3, Fat 3, SaturatedFat 0.4, Sodium 6.8, Carbohydrate 9.2, Fiber 2.8, Sugar 3.3, Protein 1.8

Ingredients

6 roma tomatoes, chopped
4 garlic cloves, minced
2 seeded and minced jalapenos, plus
2 roasted skinned chopped jalapenos
1 red bell pepper, fine diced
1/2 red onion, fine chopped
2 dried ancho chiles, seeded, cut into short stripps and snipped into pieces
1 tablespoon olive oil
1 lime, juice of
chili powder
salt and pepper
cilantro

SALSA CRUDA II

Make and share this Salsa Cruda II recipe from Food.com.

Provided by Diana Adcock

Categories Sauces

Time 20m

Yield 3 1/2 cups

Number Of Ingredients 8

Salsa Cruda II image

Steps:

Broil the tomatoes until blackened.
Peel chop and puree for a few pulses in the blender.
Add with remaining ingredients in a large bowl and stir well.
Serve.

Nutrition Facts : Calories 62, Fat 1.6, SaturatedFat 0.2, Sodium 342, Carbohydrate 11.5, Fiber 2.7, Sugar 6.1, Protein 1.9

Ingredients

4 medium tomatoes, cored and halved
1 cup red onion, chopped fine
5 serrano chilies, seeded and chopped
2 cloves garlic, minced
3 teaspoons cilantro, chopped
2 teaspoons lime juice
1 teaspoon vegetable oil
1/2 teaspoon salt

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