Salsa cruda (Mexican table-sauce)
Published February 25, 1984
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
2 cups drained canned tomatoes, preferably imported
½ cup finely chopped red onions
¼ cup finely chopped, loosely packed fresh coriander
1 or 2 drained canned jalapeno peppers
1 or 2 fresh whole jalapeno peppers
Salt to taste, if desired
¼ teaspoon freshly ground black pepper
Nutritional analysis per serving
5 grams carbs; 21 calories; 2 grams fiber; 240 milligrams sodium; 1 gram protein; 3 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
- Step 1
Blend the tomatoes to a coarse paste in a food processor or electric blender. Pour into a mixing bowl.
- Step 2
Add the red onions and coriander.
- Step 3
Trim off the stem ends of the canned and fresh jalapeno peppers. Do not remove the seeds. Add the peppers to a food processor or electric blender.
- Step 4
Blend the peppers until they are coarse-fine. Do not puree them to a paste. Add the peppers a little at a time to the tomato mixture. After each addition, taste the sauce and add more peppers according to taste. Add salt and pepper and serve.
Private Notes
Comments
This recipe is so old, from the time Mexican food used to be exotic and considered heavy. The New York Times should delete it. It is bad, wrong and old fashioned. Craig and Pierre made wonderful additions to the table. This is not one of them.
This recipe is so old, from the time Mexican food used to be exotic and considered heavy. The New York Times should delete it. It is bad, wrong and old fashioned. Craig and Pierre made wonderful additions to the table. This is not one of them.
In Mexico, Salsa Cruda is made with raw tomatoes, never canned.