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Salsa Cruda

chef.expert's picture
Ingredients
  Ripe tomatoes 2 Pound
  Onion 1 Large
  Canned peeled green chilies 4 Ounce (1 Can)
  Fresh cilantro 1 Teaspoon (Coriander)
  Tomatillos 1 Can (10 oz)
  Garlic 1 Clove (5 gm), minced
  Dried oregano 1 Teaspoon
  Ground cumin seed 1⁄4 Teaspoon
  Olive oil 2 Tablespoon
  Wine vinegar 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Peel and chop tomatoes and onion; rinse chilies of seeds and chop; mince cilantro; mash undrained tomatillos if used; combine all ingredients.
Serve cold on broiled steak or hamburger.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Broiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday

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