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Salsa Cruda

Global.Potpourri's picture
  Canned tomatoes 16 Ounce, drained and finely chopped (1 Can)
  Canned green chili peppers 4 Ounce, drained, seeded, and chopped (1 Can)
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Vinegar 1 Tablespoon
  Sugar 1 Teaspoon
  Salt 1⁄8 Teaspoon

In mixing bowl thoroughly combine finely chopped tomatoes, chopped green chili peppers, and finely chopped onion; stir in vinegar, sugar, and salt.Let mixture stand for at least 30 minutes at room temperature.
Serve as sauce with Mexican dishes such as tacos and enchiladas.

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