Salsa Cruda

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quick-n-easy
Recipe photo
Hands-on time:
Total time:
Yield: 2 1/2 cups

Recipe photo

This fresh, crisp "salsa cruda" bears little resemblance to the cooked, jarred salsa you're probably used to. Super-tasty when summer vegetables are at their freshest and best, it's delicious served with crisp tortilla chips; or used as a dip for grilled flatbread.

Salsa Cruda

star rating (1) rate this recipe »
quick-n-easy
Hands-on time:
Total time:
Yield: 2 1/2 cups
Published: 04/30/2010

Ingredients

  • 1 1/2 cups diced Roma or plum tomato, about 2 tomatoes
  • 1/3 cup diced red onion
  • 1/3 cup diced red bell pepper
  • 1/3 cup diced green bell pepper
  • 1 to 2 peeled garlic cloves, minced
  • 1/4 to 1/2 teaspoon ground cumin, to taste
  • 1/2 teaspoon salt, or to taste
  • 2 tablespoons minced fresh cilantro, or to taste; optional

Tips from our bakers

  • This basic salsa recipe can be adjusted to taste. Start with about 2 1/2 cups diced vegetables. Tomatoes, red and green peppers, and red or sweet onion — the vegetables used here — are traditional. But feel free to substitute drained black beans; fresh corn kernels (or thawed frozen kernels); celery; cucumbers, or the crunchy vegetable of your choice. Add a tablespoon of lemon or lime juice, if desired; or a touch of hot sauce.
  • Canned chipotle chiles in adobo sauce add a wonderfully smoky flavor to salsa. But watch out: both chiles and sauce are VERY hot. A little bit is all you need! Try 1/2 teaspoon sauce/chopped chiles to start, then add more to taste.

Directions

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1) Mix together all of the ingredients, tossing till thoroughly combined.

2) Taste for seasoning, adjusting with additional salt or cumin if desired.

Yield: 2 1/2 cups chunky salsa.

Reviews

1
  • star rating 06/24/2014
  • Cyndi from Maryland
  • I was looking for a recipe to mimic our favorite fresh salsa from a local Mediterranean/Mexican restaurant. This is a wow! I didn't have green pepper on hand so substituted about 2/3 cup of diced cucumber instead, and left some of its skin on for color. My husband and I enjoyed its freshness and it's healthful too! Next time, I will drain the diced tomatoes to cut down on the wateriness and probably increase the garlic, since we love garlic. A great way to use summer garden veggies and cilantro.
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