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Uncooked Vegetable Sauce
(Salsa Cruda)
What You Need:
  • A 1-pound can tomatoes, drained and finely chopped
  • A 4-ounce can Mexican green chilies (not the jalapeno variety), stemmed, seeded and finely chopped
  • ˝ cup finely chopped onions
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon sugar
    • How To Cook:
    1. Combine the tomatoes, chilies, onions, vinegar and sugar in a bowl and stir until well mixed. Taste for seasoning. Let the salsa cruda rest at room temperature for about 30 minutes before serving.
    2. Salsa cruda is a traditional accompaniment to all-day beans and may also be served with tacos or enchiladas.
     
    Serving Size: about 2 cups
     This recipe is also available in:
    Cuisine » Americas » Mexican
    Main Ingredient » Condiments » Vinegar
    Main Ingredient » Vegetables » Tomatoes
    Dish » Sauces & Condiments
    		 



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