| |
|
What You Need:
(Serving Size: about 2 cups)
|
|
|
|
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
½ cup finely chopped onions
1 tablespoon distilled white vinegar
1 teaspoon sugar
|
|
Translate this recipe:
|
|
|
|
|
|
| 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.
|
|
|
|
|
