Mexican Salsa Cruda With Avocado (A Raw Tomato Sauce)

By Craig Claiborne and Pierre Franey

Published December 28, 1985

Total Time
About 5 minutes
Rating
4(6)
Comments
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Featured in: FOOD; MUSSELS

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Ingredients

Yield:2½ cups

  • 1 cup cubed fresh red ripe tomatoes

  • 6 tablespoons chopped onions, preferably red

  • ⅓ cup chopped fresh coriander

  • 2 tablespoons finely chopped seeded jalapeno peppers

  • 1 ½ cups cubed avocado

  • 1 tablespoon freshly squeezed lime juice

Ingredient Substitution Guide
Nutritional analysis per serving

7 grams carbs; 84 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 4 grams fiber; 6 milligrams sodium; 1 gram protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all the ingredients in a mixing bowl and blend well.

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4 out of 5
6 user ratings
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Comments

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arlene

I used scallions instead of red onion and I added corn from a leftover grilled cob. Delicious

A. Fein

Delicious salsa to use with Kim Severson's Tacos de Carnitas... I used 2 cups of tomatoes and green onions instead of red to make this.

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