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.

Green salsa are made with tomatillos and/or green tomatoes and cilantro and/or apazote.
Red salsas are made with red tomatoes, onions and hot peppers.
Both usually have raw onions and hot peppers, but quantities can vary greatly.
Fruits can be used instead of tomatoes, e.g. mango salsa.

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

Tomatoes, tomatillos and peppers can be roasted or not.
Restaurants usually serve them at least partially blended.

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

Pic1: raw red salsa
Pic2: raw green salsa

INGREDIENTS

This is what you need for 4 cups:

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

Directions

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.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org