salsa cruda - raw salsa

various dates

Salsas are an ever-present part of nearly every meal in Mexico. Usually several freshly-prepared salsas are set on the table for everyone to serve themselves.

Pico de gallo is a salsa cruda, but the variations for these freshly-made raw salsas are endless. Pico de gallo is served practically dry. Salsas have a lot more liquid.

The main 2 classes are red and green.

Raw salsas can be chunky and 'dry' like pico de gallo, or they can be partially or completely pureed.

Raw salsa can be refrigerated for 2-3 days, should not be frozen.  


Pic1: raw red salsa
Pic2: raw green salsa


This is what you need for 4 cups:

  • 2 lbs. plum tomatoes
  • 1 large onion, chopped small
  • 1-2 jalapeƱo / serrano peppers, minced
  • S&P
  • lime juice to taste
  • cilantro or parsley


  • Optional:
    •  Remove seeds and veins from the hot peppers for less heat.
  • Core the tomatoes. Chop them coarsely.
  • Chop / cut all the other vegetables small.
  • Mix tomatoes with the other vegetables. Add S&P to taste. (Pic1)
    Know your hot peppers. Add only as much as you can handle.
    Green salsa would have more cilantro than the red.
  • Add lime juice to taste.
  • Optional:
    • Puree part or all of the salsa.
      I prefer the red chunky, the green smoother.
  • Cover and refrigerate for 30 minutes before serving.
  • Serve and enjoy.