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1. Drop the tomatoes into a pan of boiling water and remove them after 15 seconds. Run them under cold water, and with a small, sharp knife, peel them.
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2. Cut the stem out of each tomato, and then slice the tomatoes in half crosswise. Squeeze the halves gently to remove the seeds and juices, and chop the tomatoes fine.
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3. In a large mixing bowl, combine the tomatoes, onions, coriander, chili, salt, pepper and sugar, and with a large spoon mix them together gently but thoroughly.
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4. Taste for seasoning. If the sauce is not to be served immediately, cover the bowl with plastic wrap and refrigerate. It will keep for at least 2 days.
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5. "Salsa cruda" is traditionally served with cooked meats, poultry, fish, tacos and tostadas.
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